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Savory Chimichurri Grilled Corn on the Cob Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 87 reviews
  • Author: Maria
  • 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

Scale

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

  1. 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.
  2. Preheat the Grill: Set your grill to medium-high heat, around 400-450°F, to get the perfect char and tenderness on the corn.
  3. 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.
  4. Coat the Corn: Drizzle olive oil over each corn cob, ensuring they are evenly coated to prevent sticking and promote even grilling.
  5. 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.
  6. Rest the Corn: Remove the grilled corn from the heat and let it cool slightly to make handling easier for the next step.
  7. Apply Chimichurri: Generously brush the fresh chimichurri sauce over each cob, coating the kernels evenly to infuse vibrant herbaceous flavor.
  8. 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.

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Find it online: https://sweetindulgencescakes.com/savory-chimichurri-grilled-corn-on-the-cob-recipe/