Grilled Corn on the Cob with Argentinean Chimichurri Olive Oil
Grilled Corn on the Cob with Argentinean Chimichurri Olive Oil
Grilled Corn on the Cob with Argentinean Chimichurri Olive Oil
Step up your summer grilling game with Grilled Corn on the Cob with Argentinean Chimichurri Olive Oil. Sweet, juicy corn kernels are charred to smoky perfection and slathered with a zesty chimichurri-infused olive oil. The combination of rich olive oil, fresh herbs, and a touch of garlic transforms simple grilled corn into a bold and flavorful side dish that’s perfect for barbecues, picnics, or any outdoor gathering.
The infused olive oil adds layers of flavor while keeping the corn moist and tender. With its vibrant taste and tantalizing aroma, this recipe is guaranteed to be a hit on your summer table. Bonus: it’s as easy to make as it is to devour.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Argentinean-Inspired
- Diet: Gluten Free
Ingredients
- Corn on the Cob: 4 ears, husks removed
- Argentinean Chimichurri Olive Oil: 1/4 cup
- Garlic: 1 clove, minced
- Fresh Parsley: 2 tablespoons, finely chopped
- Lime Juice: 1 tablespoon, freshly squeezed
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
Instructions
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- Prepare the Chimichurri Oil (5 minutes):
- In a mixing bowl, whisk together the Argentinean Chimichurri Olive Oil, garlic, parsley, lime juice, salt, and black pepper.
- Preheat the Grill (5 minutes):
- Preheat your grill or grill pan to medium-high heat.
- Grill the Corn (15 minutes):
- Place the corn directly on the grill grates. Cook for 12-15 minutes, turning occasionally, until the kernels are tender and lightly charred.
- Apply the Chimichurri Oil:
- Remove the corn from the grill and immediately brush each ear generously with the chimichurri olive oil mixture.
- Serve:
- Serve hot with lime wedges for an extra burst of freshness.
Notes
Utensils
- Grill or Grill Pan
- Basting Brush
- Mixing Bowl
Notes
Grilled corn on the cob is the unsung hero of summer barbecues. The Argentinean Chimichurri Olive Oil takes it to the next level with its zesty, herbaceous kick. Plus, it’s fun to eat—get ready to use those napkins!
Nutrition
- Serving Size: 1 ear of corn
- Calories: 120
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg