Chef Lauren Von Der Pool's Grilled Corn with Zesty Olive Oil Sauce
Serves 6 to 8
Ingredients 
  • 8 ears of corn
  • 2 Tbsps. Mistral Olive Oil
  • 1 tsp. garlic, chopped
  • 2 Tbsps. basil, chopped
  • 1 Tbsp. cinnamon honey
  • 2 Tbsps. Sauvignon Blanc vinegar
  • 1 Tbsp. basil olive oil
  • ½ cup white onion chunks (grill w/corn until golden brown and tender, then chop chunks into small pieces)
  • Pink Himalayan sea salt to taste
  • Garnish-lemon thyme honey and basil olive oil
Directions 
  1. Preheat grill.
  2. Shuck corn; place corn and onion chunks on hot grill; cook about 5 to 6 minutes or until golden brown, kernels are tender but not mushy; transfer to platter.
  3. In small bowl, add rest of ingredients except garnishes; pour mixture on top of corn; drizzle little lemon thyme honey and basil olive oil on top.
  4. Serve.