- 4 ears Corn on the cob
- 4 tbsp. Kalamata Olive Spread
- 1/2 cup Cotija cheese
- 1 tbsp Olive oil, for brushing
- 4 wedges Lime
- Brush your corn with olive oil. Grill or roast to taste.
- When corn is cooked, slather 1 tbsp. of Kalamata spread onto each cob
- Top with a sprinkle of Cotija and serve with a lime wedge.