- 1/4 cup canola oil
- 4 to 6 green onions, diced (about 1 cup)
- 1/2 teaspoon sea salt
- 8 ears corn, husks removed
Preheat grill to high.
Heat canola oil in a small pan until very hot. Add green onions and cook for 40 seconds. Stir in salt. Remove from the heat and allow to cool. Oil can be refrigerated for up to 1 week.
Grill corn for 8 to 10 minutes, until several kernels are nicely browned. Serve warm, with green onion oil for dipping.