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Grilled corn with Persian lime vinaigrette

Grilled corn on the cob made with our persian lime olive oil and and grapefruit white balsamic
Course Side Dish
Servings 4


  • 4 ears fresh corn
  • 3 Tbsp Butter Infused Olive Oil
  • 1 Tbsp Chopped Cilantro
  • 1 tsp Fresh Lime Juice
  • salt & pepper to taste
  • 1 c white crumbling cheese
  • 3 tbsp Persian Lime Olive Oil
  • 1 tbsp Grapefruit White Balsamic Vinegar


  • Clean the corn thoroughly by removing all the silky threads. Rub each ear of corn with NOOC Natural Butter Olive Oil and then sprinkle with lime juice and chopped cilantro.
  • Grill corn for about 15-20 minutes over medium heat. Make sure to turn corn over a few times to cook evenly.
  • While the corn is cooking, combine together NOOC Persian Lime Olive Oil and NOOC Grapefruit White Balsamic Vinegar. Add in a pinch of salt and pepper, to taste.
  • Once the corn has been cooked, drizzle with vinaigrette and top with white crumbling cheese while hot. Top with more cilantro and enjoy!
Keyword veggies