Grilled Corn on the Cob with Persian Lime Vinaigrette


  • 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


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