Grilled Corn with Zesty Chimichurri Sauce

If you want to elevate ordinary summer corn, this chimichurri grilled corn is a brilliant choice. It’s easy to prepare, features bright fresh herbs and sweet corn on the cob, and makes a fantastic side for your next barbecue.

I grew up in a household where food mattered. My mother’s love of cooking shaped my own kitchen habits, and she still shops constantly—Costco runs several times a week—even though none of her four kids live at home anymore. We often raid her pantry like it’s an extension of our own, which is how many recipes start in our family.

Recently we gathered at my parents’ house for a barbecue. Even after a weekend away, my mom managed to pull together a multi-course meal for the five of us. Her knack for feeding people—whether it’s a spontaneous batch of soup delivered to my doorstep or a full spread for company—is one of her superpowers. If she ever ran a blog, it would no doubt be full of practical, delicious recipes (and more charming sass than you’d expect).

At the barbecue she told us the corn we were eating had been picked that very day at a nearby farm outside Toronto. Fresh Ontario corn is irresistible to me, so I happily ate two cobs slathered in her classic herb-and-butter mix. That simple, fresh treatment inspired this chimichurri grilled corn recipe—bright, herb-forward, and perfect for summer grilling.

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 ways to grill corn: leave it in the husks, husk and grill directly on the grate, or husk and wrap in foil. The method shown here uses foil for a tender, evenly cooked result.

STEP 1: Make the chimichurri sauce. Pulse parsley, oregano and garlic in a food processor, then add apple cider vinegar, red pepper flakes, extra-virgin olive oil, sea salt and black pepper. Pulse until well combined. (If you don’t have a food processor, mince everything finely and mix by hand.)

STEP 2: Shuck the corn and place each cob on a sheet of foil. Brush each cob with about two-thirds of the chimichurri, coating all sides.

STEP 3: Wrap each cob tightly in the foil so it’s sealed. Preheat your grill to medium-high heat and place the foil-wrapped cobs directly on the grate. Cook for about 20 minutes, turning every 5 minutes to ensure even cooking.

STEP 4: Remove the corn from the grill, carefully open the foil, and brush each cob with the remaining chimichurri sauce. Serve hot and enjoy.

Like this post? Here are others you might enjoy:

• Watermelon Salad with Feta and Mint
• Thai Zucchini Noodle Salad
• Shredded Brussels Sprouts Salad
• Orange Radicchio Salad
• Lemon Herb Zucchini Noodle Salad