Corn Olive Spread Recipes

Steps:

• For the olive butter: Combine the butter, basil, olives, lemon zest, shallot, and salt to taste in a bowl.
• For the corn: Bring a large pot of water to a boil, then salt liberally. Cook the corn for 30 seconds, then remove and pat dry.
• Preheat a grill pan on high heat (see Cook's Note). Brush the corn with the oil and sprinkle with salt and pepper. Cook the corn in the grill pan, turning to ensure uniform charring, for about 6 minutes.
• Transfer the corn to a platter and spread the olive butter evenly and liberally on each piece. Garnish with basil leaves.

Steps:

• Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour, or overnight if possible, before serving.

Steps:

• Mix cream cheese and ranch dressing.
• Stir in remaining ingredients.
• Cover and refrigerate for 1-2 hours.
• Serve with a buttery cracker or in a round, hollowed out loaf of bread. (I use garlic and cheddar or cheddar and jalapeño from a local bakery).

Steps:

• Put all ingredients, except olive oil in the food processor and pulse until chopped.
• Turn processor on low setting and gradually add olive oil until you get a grainy texture.
• I stop and start and scrape down the sides as I am going.
• I try to add as little oil as possible, but enough to hold the mixture together so it will spread nicely.
• Serve with slices of grainy baguette.
• This is wonderful and easy.

Steps:

• In a large bowl, combine the corn, eggs and olives. In a small bowl, combine the mayonnaise and seasonings. Stir into corn mixture and mix well. Cover and refrigerate for 2 hours or until chilled.

Steps:

• Stir all ingredients together in a small bowl.
• Let sit at room temperature while cooking corn.
• Use a flexible spatula to spread topping on ears of corn.

Steps:

• Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
• Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
• Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
• Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.