Grilled Corn on the Cob with Chimichurri Butter
Sweet, delicious farmers market corn is here and it could not get any more delicious than putting it on the grill and topping with chimichurri butter!
Servings 6 servings
- 8 corn on the cob
- 1 tablespoon olive oil
- salt and pepper to taste
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!
- 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. Grab my 5 minute chimichurri recipe right here.
- Use the leftover chimichurri sauce to top grilled 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 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!
Calories: 136kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 39mg | Potassium: 351mg | Fiber: 2g | Sugar: 8g | Vitamin A: 257IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg