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Savory Chimichurri Grilled Corn on the Cob

A vibrant dish that elevates corn on the cob with homemade chimichurri sauce, perfect for summer barbecues.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side
Cuisine: American
Keyword: Grilled, Vegetarian
Servings: 4 servings

Equipment

  • Grill
  • Mixing Bowl

Ingredients

Corn on the Cob

  • 4-6 cobs Fresh Corn on the Cob Look for bright green husks and plump kernels.

Chimichurri Sauce

  • 1/4 cup Olive Oil Extra virgin for best flavor.
  • 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 teaspoon Salt Kosher salt for seasoning.
  • 1/2 teaspoon Black Pepper Freshly cracked.
  • 1 tablespoon Lime Juice Freshly squeezed.

Instructions

  • Remove the husks and silk from each corn cob.
  • Preheat your grill to medium-high heat (400-450°F).
  • In a mixing bowl, combine parsley, garlic, red pepper flakes, red wine vinegar, olive oil, lime juice, salt, and black pepper to make the chimichurri sauce.
  • Drizzle olive oil over the corn to coat.
  • Grill the corn, turning every 2-3 minutes, for about 10-15 minutes until tender and charred.
  • Remove corn from the grill and let cool slightly.
  • Brush chimichurri sauce over each cob.
  • Serve warm, garnished with lime wedges.

Notes

For variations, consider adding smoked paprika or cheese as toppings.