Grilled Corn on the Cob
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Sweet, delicious, farmers market Corn on the Cob is here and it could not get any more delicious than putting it on the grill and topping with chimichurri butter!
For more ways to get creative with corn, try my popular posts for Chicken Avocado Corn Salad, Corn Salsa, and Grilled Corn Salad.
You can’t see me right now but I’m doing a happy dance. That’s right, I’m swaying my hips as I stand up and type this at my kitchen counter, doing a little tap dance with my toes and stopping typing every so often to grab one of the kids’ hands and give them a spin.
Why? Well, because I’m celebrating all the things summer and in particular, this corn recipe! I don’t drive by a farmers market anymore without stopping to pick up corn, and I don’t make corn on the cob without grilling it first, and now I’m pretty sure I’m not going to grill it without using this chimichurri butter!
Why This Recipe Works
Easy to make — I mean, the corn needs to be shucked, but after that all you have to do is pop it on the grill and slather it with butter. Easy-peasy!
Sauce for days — Make the chimichurri sauce once, eat it on all the things! (See my expert tips for more uses).
Adaptable — Eat it on the cob or off, in a corn salad, as a salsa on top of steak or chicken, or just any old way you want to devour it is perfectly acceptable!
Fast — From grill to mouth in just 10 minutes!
Here’s How You Make It
Now, let’s grill the best corn on the cob of your life, shall we?
- First thing’s first, let’s make that chimichurri butter by taking this chimichurri sauce and mixing it up with softened butter. Put it aside while you grill the corn.
- Preheat the grill to medium.
- Rub the shucked corn all over with olive oil, then add that salt and pepper to taste.
- Put the corn on the grill and cook for 10-12 minutes, keep turning it to make sure it cooks evenly on all sides.
- Take the corn off the grill and slather it with chimichurri butter and serve!
Frequently Asked Questions
Shucking corn on the cob takes a little bit to get used to but once you do — it’s so easy!
1. Peel off the green outer leaves until there is only that last inner layer still on the cob.
2. Pull back those last outer leaves to expose the corn.
3. Grab the leaves and half the silk in one hand and the other leaves and the other half of the silk in the other hand.
4. Pull them back and away from each other like you’re unzipping the husk.
5. Break off the leaves and silk at the bottom, with the remaining bit of stalk that is still there holding them on at the base.
6. Take off any remaining pieces of silk that you might find. They’ll burn up in the grill too if you don’t feel like removing every last piece. (I know I usually don’t!)
Okay so you may have seen your mom or other older generations go up to the corn bin and pull out cob after cob, accosting each one by pulling down their husks and silks a bit to take a peek at their insides. They might take a look and keep it or take a look and toss it.
You do not have to do this to figure out if corn is fresh, my friends! All you need to do is look at the corn husk to determine its freshness. Check for:
– A bright green husk.
– A tight wrap (no loose leaves coming off).
– A husk that feels kinda heavy and wet. You don’t want it to actually be watered, but it should feel damp as though there is still a lot of moisture left in those silks keeping the cob nice and juicy.
– Husks that aren’t brown or starting to yellow or mold or have small brown holes.
Expert Tips
- What is chimichurri? It’s an Argentinian sauce made with parsley, cilantro, garlic, onions, olive oil, red pepper flakes, and olive oil and it goes great with just about everything! Use it as a condiment like you would ketchup!
- Homemade chimichurri sauce is SO EASY TO MAKE. Want the recipe? My 5-minute Chimichurri recipe is just a click away!
- Use corn holders if the corn on the cob is too messy/hot/hard to hold.
- Use the leftover chimichurri sauce to top grilled chicken, (like this Argentinian Chimichurri Chicken), steak, vegetables and basically anything and everything else you can imagine.
- If you prefer to eat your corn off of the cob, simply follow the recipe as written, then use a sharp knife to cut corn off of the cob. Stir in some chimichurri butter and let it melt all over the corn.
Best Side Dish Recipes
- Sauteed Brussels Sprouts
- Instant Pot Baked Potatoes
- Parmesan Roasted Cauliflower
- Super Moist Cornbread
- Oven Roasted Dill Potatoes
- Mexican Street Corn and Chicken Pasta Salad
- The Best Corn Salad
Did you make this recipe? Please give it a rating!
Grilled Corn on the Cob with Chimichurri Butter
Ingredients
- 8 corn on the cob
- 1 tablespoon olive oil
- salt and pepper , to taste
chimichurri butter
- ½ cup butter, at room temperature
- 2 tablespoons chimichurri sauce, (see note)
Instructions
- Stir together butter and chimichurri sauce. Set aside.
- Preheat grill to medium.
- Rub corn all over with olive oil, then season with salt and pepper to taste.
- Grill corn for 10-12 minutes, turning regularly to prevent burning and cook evenly throughout.
- Serve corn with a generous slather of chimichurri butter. Enjoy!
Notes
- Chimichurri is an Argentinian sauce made with parsley, cilantro, garlic, onions, olive oil, red pepper flakes, and olive oil.
- Homemade chimichurri sauce is SO EASY TO MAKE. Want the recipe? My 5-minute Chimichurri recipe is just a click away!
- Use the leftover chimichurri sauce to top grilled chicken, (like this Argentinian Chimichurri Chicken recipe), steak, vegetables and basically anything and everything else you can imagine.
- If you prefer to eat your corn off of the cob, simply follow recipe as written, then use a sharp knife to cut corn off of the cob. Stir in some chimichurri butter and let it melt all over the corn. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I appreciated the tips on how to pick corn from the store. Super helpful!