If you’re looking for a way to spice up your standard summer corn, look no further than this chimichurri grilled corn recipe! It’s simple to make, made with fresh herbs and corn on the cob and the perfect side for your next barbecue!

I am fortunate to be the spawn of a foodie. When it comes to my love of cooking, I definitely got it from my mama. I also apparently inherited an incessant need to grocery shop at least 4 times a week.

Despite having 0 out of her 4 children living in the house, she still shops at Costco several times a week. That being said, we do treat our parent’s house like a grocery store and more often than we’d like to admit just grab stuff from her pantry instead of going to the store.

The other day we were at their house for a BBQ. My parents had been away for the weekend, and yet my mother still managed to whip up like a 7 course meal for 5 of us. Her ability to multitask are skills I unfortunately did not inherit.

When it comes to cooking for her kids or spontaneously dropping off enough soup to last through the entire winter season at my doorstep, my mom is on point. If she actually knew how to use a computer (sorry Mom…), I have no doubts that her blog would be at least 1000x bigger than THM. She’s also responsible for my sass…so you could imagine how amazing the original maven’s blog would be.

Back to the BBQ.

My mom informs us that the grilled corn we’re eating was literally picked that day from a farm outside Toronto. Obviously this made me go weak at the knees. She grilled it in her classic herb and butter sauce and I proceeded to eat two cobs because I can’t control myself around Ontario corn and well #YOLO. Needless to say, that inspired this chimichurri grilled corn recipe that is a must make!

Chimichurri Grilled Corn Ingredients

  • fresh sweet corn on the cob
  • flat-leaf parsley leaves
  • fresh oregano leaves
  • garlic cloves
  • apple cider vinegar
  • sea salt
  • freshly ground black pepper
  • dried red pepper flakes
  • extra-virgin olive oil

How to Make Grilled Corn

There are a few different methods you can use to make grilled corn. You can grill the corn in the husks, you can husk and grill the corn right on the grill or you can season and wrap in tinfoil to cook (the method I’m using!).

STEP 1: Start by making the chimichurri sauce by pulsing the parsley, oregano and garlic in a food processor with the apple cider vinegar, chili flakes, olive oil, salt and pepper.

STEP 2: Shuck your corn and place on an individual sheet of tinfoil. Brush the corn with 2/3 of your pre-prepped chimichurri sauce.

STEP 3: Wrap up the corn in the tinfoil so the corn is fully enclosed and sealed shut. Place on a pre-heated grill and cook for about 20 minutes, turning the corn every 5 minutes.

STEP 4: Remove from the grill and carefully open the tinfoil. Brush with the remaining chimichurri sauce and enjoy!


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Chimichurri Grilled Corn

If you’re looking for a way to spice up your standard summer corn, look no further than this chimichurri grilled corn recipe! It’s simple to make, made with fresh herbs and corn on the cob and the perfect side for your next barbecue!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 pieces of corn 1x
  • Category: Side
  • Method: Grill
  • Cuisine: Argentinian
  • Diet: Vegetarian

Scale

Ingredients

  • 4 corn on the cobs, shucked
  • 1 cup flat-leaf parsley leaves
  • 1/4 cup Fresh Oregano leaves
  • 2 garlic cloves
  • 1 tbsp apple cider vinegar
  • 3/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp dried red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • Other: tinfoil for grilling

Instructions

For the chimichurri sauce:

  1. Add parsley, oregano and garlic to a food processor and pulse several times (alternatively you can chop everything very finely if you don’t have a food processor)
  2. Add in apple cider vinegar, salt, pepper, chili flakes and extra virgin olive oil.

For the corn:

  1. Ensure corn is fully shucked and place each cob in a sheet of tinfoil.
  2. Brush corn with 2/3 of chimichurri sauce, making sure to coat all sides.
  3. Wrap up corn in tinfoil so sealed shut.
  4. Preheat grill to medium-high heat.
  5. Place corn directly on grill and cook for 20 minutes, being sure to turn the corn every 5 minutes.
  6. Remove corn from grill and carefully open tinfoil.
  7. Brush each piece with remaining chimichurri sauce and serve.

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