There is something irresistibly delightful about fresh corn on the cob, especially when it’s elevated with vibrant flavors that make each bite burst with joy. This Savory Chimichurri Grilled Corn on the Cob Recipe combines the smoky char of the grill with the lively, herbaceous punch of chimichurri, turning a simple vegetable into a superstar side dish. Perfect for summer barbecues or a cozy dinner at home, this dish offers a beautiful balance of texture, spice, and brightness that’s sure to please everyone at the table.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in building layers of flavor, from the fresh crunch of the corn to the zesty zing of lime juice in the chimichurri sauce. All of these simple, wholesome ingredients come together effortlessly, creating a dish that’s as colorful and refreshing as it is satisfying.
- Fresh Corn on the Cob: Look for bright green husks and plump kernels to ensure the best sweetness and texture.
- Olive Oil: Extra virgin olive oil adds richness while helping to keep the corn moist during grilling.
- Fresh Parsley: Finely chopped parsley brings a burst of herbal freshness that is signature to chimichurri.
- Garlic: Minced garlic infuses a pungent depth that wakes up the flavor profile.
- Red Pepper Flakes: Adds a touch of heat—adjust amount to your preference for mild or spicy.
- Red Wine Vinegar: This adds acidity to balance the oil and brighten the sauce.
- Salt: Kosher salt enhances and rounds out all the flavors naturally.
- Black Pepper: Freshly cracked for just the right bite and aroma.
- Lime Juice: Freshly squeezed lime juice gives the irresistible citrus kick that lifts the entire dish.
How to Make Savory Chimichurri Grilled Corn on the Cob Recipe
Step 1: Prepare the Corn
Start by removing the husks and silky threads from each fresh ear of corn. This ensures the corn gets direct contact with the grill’s heat, helping to develop those beautiful char marks and smoky flavor that make grilled corn so special.
Step 2: Heat the Grill
Preheat your grill to medium-high heat, aiming for about 400 to 450 degrees Fahrenheit. This temperature range is perfect for cooking the corn through evenly while developing a tender but slightly crisp texture.
Step 3: Make the Chimichurri Sauce
In a bowl, mix together finely chopped parsley, minced garlic, red pepper flakes, tangy red wine vinegar, extra virgin olive oil, freshly squeezed lime juice, kosher salt, and freshly cracked black pepper. Stir until well combined to create that vibrant chimichurri sauce that will make your corn shine with flavor.
Step 4: Oil the Corn
To prevent sticking and encourage even grilling, drizzle the corn with olive oil and turn to coat each ear completely. This also helps the kernels to become golden and slightly crispy in spots.
Step 5: Grill the Corn
Place the prepared corn directly on the grill rack. Turn each ear every 2 to 3 minutes so they char evenly on all sides. After about 10 to 15 minutes, the kernels should be tender and beautifully caramelized.
Step 6: Cool Slightly
Remove the corn from the grill and allow it to rest for a few minutes. This step helps the juices redistribute and keeps the corn juicy and flavorful.
Step 7: Brush with Chimichurri
Generously brush the prepared chimichurri sauce over each cob while still warm to allow the flavors to soak in. The fresh herbs, zingy lime, and garlic-infused oil make every bite sing with excitement.
Step 8: Serve Warm
Serve the corn warm, adorning it with lime wedges to invite an extra citrus squeeze just before eating. This finishing touch amplifies the zesty brightness of the dish and makes for a true crowd-pleaser whenever you share this Savory Chimichurri Grilled Corn on the Cob Recipe.
How to Serve Savory Chimichurri Grilled Corn on the Cob Recipe
Garnishes
Sprinkle some crumbled cotija cheese or freshly chopped cilantro over the corn for a creamy, fresh garnish that pairs wonderfully with the herbaceous chimichurri sauce. A light dusting of smoked paprika can add an extra smoky warmth that complements the grilled flavors beautifully.
Side Dishes
This corn pairs beautifully with grilled meats like steak or chicken, making it ideal for summer cookouts. For a vegetarian feast, serve it alongside a crisp salad or bean-based dishes to balance the richness of the chimichurri sauce and grilled sweetness of the corn.
Creative Ways to Present
Try serving the corn on a rustic platter lined with fresh herbs and lime wedges for a vibrant, welcoming centerpiece. You can also cut the grilled kernels off the cob and toss them in a bowl with extra chimichurri to create a flavorful corn salad that works well as a side or topping for tacos and bowls.
Make Ahead and Storage
Storing Leftovers
If you have any leftover grilled corn, wrap each cob tightly in plastic wrap or place them in an airtight container and refrigerate. They will stay fresh for up to 3 days, ready to be enjoyed cold or reheated.
Freezing
While freezing grilled corn can affect texture slightly, you can cut the kernels off the cob, toss them with some chimichurri sauce, and freeze in an airtight container. Use within 1-2 months for best taste and thaw in the refrigerator overnight before reheating.
Reheating
To enjoy your leftover Savory Chimichurri Grilled Corn on the Cob Recipe, reheat gently on a grill or stove top to retain its smoky flavor and texture. Avoid microwaving if possible, as it can make the kernels tough or dry.
FAQs
Can I make the chimichurri sauce ahead of time?
Absolutely. The chimichurri sauce actually benefits from sitting for a few hours or even overnight to let the flavors meld. Just keep it refrigerated in an airtight container until ready to use.
Is it necessary to remove the husks before grilling?
For this recipe, yes. Removing the husks allows the corn to get those gorgeous char marks and smoky flavor. You can grill with husks on for a different effect, but it won’t be the same as this Savory Chimichurri Grilled Corn on the Cob Recipe.
What can I substitute if I don’t have fresh parsley?
You can use fresh cilantro as an alternative for a slightly different but still fresh and vibrant flavor. Dried herbs won’t give the same impact, so fresh is best here.
How spicy is this recipe?
The red pepper flakes add a gentle heat that you can adjust up or down based on your preference. If you prefer no heat, simply reduce or omit the flakes altogether.
Can I make this recipe on a stovetop grill pan?
Yes! A stovetop grill pan works perfectly if you don’t have an outdoor grill. Just make sure it’s hot before adding the corn and turn them frequently to develop that lovely char and even cooking.
Final Thoughts
Trust me when I say this Savory Chimichurri Grilled Corn on the Cob Recipe will become a fast favorite in your recipe rotation. It’s fresh, flavorful, and fun to make — a guaranteed winner whether you’re hosting friends or treating yourself to a bit of sunshine on a plate. Give it a try and watch how this simple twist on grilled corn transforms your mealtime into a celebration.
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Savory Chimichurri Grilled Corn on the Cob Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Argentinian
- Diet: Vegetarian
Description
This Savory Chimichurri Grilled Corn on the Cob is a flavorful twist on a classic summer favorite. Fresh corn is grilled to perfection and generously brushed with a zesty chimichurri sauce made from parsley, garlic, red pepper flakes, and tangy red wine vinegar. Perfect as a side dish or a light snack, this recipe brings vibrant, herbaceous flavors to your outdoor barbecue or cookout.
Ingredients
Grilled Corn Ingredients
- 4–6 cobs Fresh Corn on the Cob (Look for bright green husks and plump kernels)
- 1/4 cup Olive Oil (Extra virgin for best flavor)
Chimichurri Sauce Ingredients
- 1 cup Fresh Parsley (Finely chopped)
- 2–3 cloves Garlic (Minced)
- 1/2 teaspoon Red Pepper Flakes (Adjust to taste)
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Lime Juice (Freshly squeezed)
- 1 teaspoon Salt (Kosher salt for seasoning)
- 1/2 teaspoon Black Pepper (Freshly cracked)
Instructions
- Prepare the Corn: Remove the husks and silk from each corn cob, ensuring all silk threads are fully cleaned off for a smooth grilling experience.
- Preheat the Grill: Set your grill to medium-high heat, around 400-450°F, to get the perfect char and tenderness on the corn.
- Make the Chimichurri Sauce: In a mixing bowl, combine finely chopped parsley, minced garlic, red pepper flakes, red wine vinegar, extra virgin olive oil, freshly squeezed lime juice, kosher salt, and freshly cracked black pepper. Mix thoroughly to blend all flavors.
- Coat the Corn: Drizzle olive oil over each corn cob, ensuring they are evenly coated to prevent sticking and promote even grilling.
- Grill the Corn: Place the corn directly on the hot grill grates, turning every 2-3 minutes. Grill for approximately 10-15 minutes until the kernels are tender and have a slight char for smoky flavor.
- Rest the Corn: Remove the grilled corn from the heat and let it cool slightly to make handling easier for the next step.
- Apply Chimichurri: Generously brush the fresh chimichurri sauce over each cob, coating the kernels evenly to infuse vibrant herbaceous flavor.
- Serve Warm: Serve the chimichurri grilled corn on the cob warm, optionally garnished with lime wedges for an extra pop of citrus flavor.
Notes
- Adjust the red pepper flakes to make the chimichurri sauce more or less spicy according to your preference.
- For easier grilling, soak the corn cobs in water for 10 minutes before removing husks to prevent them from drying out, though this recipe grills husked cobs directly.
- Use fresh parsley for the best bright flavor; you can substitute with cilantro if preferred for a different twist.
- If you don’t have a grill, this corn can also be cooked on a grill pan or broiled in the oven with similar results.
- Leftover chimichurri sauce can be stored in the refrigerator for up to 3 days and used as a marinade or dipping sauce.
