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Herbed Corn on the Cob with Olive Oil and Garlic

Herbed Corn on the Cob with Olive Oil and Garlic

By Elizabeth Stark

If you’re looking for a new spin on corn on the cob, try this vegan take that uses a flavorful, garlic-infused olive oil in place of butter. But losing the butter doesn’t mean that you have to lose the flavor — this corn on the cob recipe really showcases the corn’s sweetness while delivering a slight garlicky, herbaceous punch.

Like most of our summer veggie recipes, this is also a simple one to execute. Summer corn doesn’t need much to taste fantastic, so you can make this in just a few minutes.

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Herbed Corn on the Cob with Olive Oil and Garlic

serves 4


  • 4 cobs of corn, shucked
  • 3 tablespoons olive oil
  • 1 – 2 large cloves garlic, peeled and sliced
  • 1/2 teaspoon salt, plus more to finish
  • 1/4 teaspoon fresh ground black pepper
  • 6 sprigs sage, thyme, or tarragon, plus more herbs for garnish


  1. Boil corn in well-salted water for 6 – 7 minutes. Remove from the water and set aside.
  2. Meanwhile, in a small saucepan over low heat, combine the olive oil, garlic, salt, and pepper. Cook over low heat, stirring frequently for 7 – 8 minutes. Off the heat, add the herbs, and set aside while the corn finishes up.
  3. Once the mixture has cooled, you can mince the garlic, or just use the garlic-infused olive oil.
  4. Plate the corn and drizzle on the warm olive oil mixture. Top with minced garlic (if using), minced fresh herbs, and a sprinkle of salt.