Justin Milner

Cook time:
3 Ratings
A perfect vegetarian appetizer to serve on a hot summers day.


  • 2 organic corn cobs
    Zest and juice of one lime
    2 teaspoons Queen Creek Olive Mill Chile Olive Oil + extra for brushing onto corn
    2 teaspoons Queen Creek Olive Mill Mexican Lime Olive Oil + extra for brushing onto corn
    1 green onion, finely chopped
    1 cup of jicama, diced
    1 serrano chile, seeded and minced
    1 ripe avocado, diced
    1/2 large heirloom tomato, diced
    1/4 cup chopped cilantro
    1/4 teaspoon sea salt


  1. Shuck the corn, brush with 1 part Chile Olive Oil and 1 part Mexican Lime Olive Oil, roast on grill for about 8 minutes total, rotating every couple minutes.
  2. Once roasted, pull off grill and allow to cool for 10 minutes. Use a sharp knife to cut off the corn kernels from all sides. Put them in a mixing bowl.
  3. Add the zest and juice of the lime, Mexican Lime Olive Oil, Chile Olive Oil, green onion, jicama, serrano, avocado, tomato and stir to coat. Add the cilantro and sea salt and give it another stir.
  4. Let it sit for at least 30 minutes before eating for the flavors to incorporate. Taste for salt. Keep in a covered container in the fridge, the flavors will become m


Use 3 Chile, Mexican lime, or Meyer lemon olive oil for zesty twist.