Chimichurri Grilled Corn

If you’re looking for a way to spice up your standard summer corn, look no further than this chimichurri grilled corn recipe! It’s simple to make, made with fresh herbs and corn on the cob and the perfect side for your next barbecue!


  • 4 corn on the cobs, shucked
  • 1 cup flat-leaf parsley leaves
  • 1/4 cup Fresh Oregano leaves
  • 2 garlic cloves
  • 1 tbsp apple cider vinegar
  • 3/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp dried red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • Other: tinfoil for grilling


For the chimichurri sauce:

  1. Add parsley, oregano and garlic to a food processor and pulse several times (alternatively you can chop everything very finely if you don’t have a food processor)
  2. Add in apple cider vinegar, salt, pepper, chili flakes and extra virgin olive oil.

For the corn:

  1. Ensure corn is fully shucked and place each cob in a sheet of tinfoil.
  2. Brush corn with 2/3 of chimichurri sauce, making sure to coat all sides.
  3. Wrap up corn in tinfoil so sealed shut.
  4. Preheat grill to medium-high heat.
  5. Place corn directly on grill and cook for 20 minutes, being sure to turn the corn every 5 minutes.
  6. Remove corn from grill and carefully open tinfoil.
  7. Brush each piece with remaining chimichurri sauce and serve.