Grilled Corn on the Cob with Chimichurri Olive Oil

Grilled Corn on the Cob with Chimichurri Olive Oil is a flavorful and approachable recipe that showcases how infused olive oil can elevate everyday cooking. Crafted for simplicity without sacrificing taste, this dish brings together This grilled corn on the cob highlights natural sweetness with bold, herb-forward flavor and a bright, savory finish. Charred corn is brushed and finished with Garden Infuzions Chimichurri Infused Olive Oil, allowing fresh parsley, garlic, and balanced acidity to complement the smoky grill marks. Simple, vibrant, and full of character, this dish works beautifully as a summer side or a flavorful addition to any cookout.

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Grilled Corn on the Cob with Chimichurri Olive Oil

Step up your summer grilling game with Grilled Corn on the Cob with 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.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Argentinean-Inspired

Calories: 120

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 4 ears Corn on the Cob husks removed
• 1/4 cup Argentinean Chimichurri Olive Oil
• 1 clove Garlic minced
• 2 tablespoons Fresh Parsley finely chopped
• 1 tablespoon Lime Juice freshly squeezed
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Method

 

1. Prep Time: 5 minutes
2. Cook Time: 15 minutes
3. Total Time: 20 minutes

Prepare the Chimichurri Oil (5 minutes):

1. In a mixing bowl, whisk together the Argentinean Chimichurri Olive Oil, garlic, parsley, lime juice, salt, and black pepper.

Preheat the Grill (5 minutes):

1. Preheat your grill or grill pan to medium-high heat.

Grill the Corn (15 minutes):

1. 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:

1. Remove the corn from the grill and immediately brush each ear generously with the chimichurri olive oil mixture.

Serve:

1. Serve hot with lime wedges for an extra burst of freshness.

Nutrition

Serving: 1ear of cornCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 250mgFiber: 2gSugar: 6g

Notes

Utensils

• Grill or Grill Pan
• Basting Brush
• Mixing Bowl

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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!

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