Chimichurri Grilled Corn on the Cob

Chimichurri Grilled Corn on the Cob is a dish that transforms a simple vegetable into something truly special. Sweet, juicy corn meets the smoky intensity of the grill, all brought together by a zesty orange chimichurri. Though technically a side, this vibrant and flavour-packed recipe often steals the spotlight. Whether served at a barbecue, alongside grilled meats, or as part of a colourful vegetarian feast, these chimichurri-coated cobs promise to deliver an explosion of taste in every bite.

See how I make this here.

Table of Contents

• Ingredient Breakdown
• Getting Perfectly Grilled Corn
• Chimichurri, but Orange
• The Best Ways to Serve Chimichurri Grilled Corn on the Cob
• Make it Your Own
• More Grilled Goodness

Ingredient Breakdown

• Corn on the cob: The star of the dish, offering natural sweetness while being the perfect base for bold flavours.
• Fresh coriander: Adds a bright, citrusy note that pairs beautifully with the smoky corn.
• Red onion: Introduces a sharp, slightly sweet crunch to the chimichurri.
• Garlic: Provides depth and a robust savoury edge.
• Red chilli: Brings heat and complexity, cutting through the sweetness of the corn.
• Orange zest: Delivers a fragrant, citrusy aroma that enhances the chimichurri.
• Orange juice: Adds a tangy brightness that balances the smoky and spicy elements.
• Sherry vinegar: Provides a subtle acidity that ties everything together.
• Extra-virgin olive oil: Gives richness and helps the chimichurri cling to the corn.
• Sea salt & black pepper: Essential for enhancing all the individual flavours.

Getting Perfectly Grilled Corn

Grilling corn on the cob might seem straightforward, but a few key techniques ensure the best results. The right level of charring makes all the difference, giving the corn a smoky depth while keeping the kernels juicy and tender. When cooking directly under a medium oven grill, it’s crucial to turn the corn occasionally. This ensures even cooking, preventing burnt patches and allowing each kernel to reach the perfect balance of sweetness and smokiness.

For those using an outdoor grill, cooking corn in its husk before peeling it back for a final char is an excellent method. The husk acts as a natural barrier, steaming the corn slightly and locking in moisture. Once peeled, the direct heat caramelises the sugars, creating a rich, nutty flavour. Either way, well-grilled corn forms the ideal canvas for the bold and zesty chimichurri.

Chimichurri, but Orange

Traditional chimichurri is a staple in South American cuisine, most commonly served with grilled meats. This version, however, takes a citrusy turn by incorporating orange zest and juice. The result is a sauce that still carries the herby, garlicky punch of classic chimichurri but with a sweet-tart brightness that complements the caramelised corn perfectly.

The balance of acidity, heat, and freshness in the chimichurri is what makes it so irresistible. Fresh coriander brings a lively herbaceous note, while red onion and garlic add layers of sharpness and depth. The red chilli provides just enough heat to keep things interesting without overwhelming the other ingredients. The orange zest and juice cut through the richness of the olive oil, tying all the flavours together beautifully. Brushing the hot grilled corn with this chimichurri allows the flavours to seep into every crevice, making each bite burst with delicious complexity.

The Best Ways to Serve Chimichurri Grilled Corn on the Cob

While this dish works beautifully as a side, it can also stand alone as a flavourful snack or appetiser. Serving options can elevate the experience even further:

• As a barbecue side: The smoky, sweet corn with the fresh zing of chimichurri pairs wonderfully with grilled meats, seafood, or vegetable skewers.
• With a fresh salad: A crisp, vibrant salad with ingredients like rocket, cherry tomatoes, and feta complements the bold flavours of the corn.
• As a taco filling: Cut the corn off the cob and toss it into soft tortillas with black beans, avocado, and crumbled cheese.
• With grains and pulses: Serve alongside quinoa, bulgur, or lentils for a satisfying plant-based meal.
• As part of a sharing platter: Present with dips like hummus, guacamole, or baba ganoush for a Mediterranean-inspired feast.

The possibilities are endless, making this a versatile dish suited for all kinds of meals and occasions.

Make it Your Own

One of the best things about Chimichurri Grilled Corn on the Cob is its adaptability. It’s easy to adjust the flavours to suit different preferences or dietary needs. Here are some simple ways to tweak the recipe:

• Make it spicier: Swap the red chilli for a scotch bonnet or increase the quantity for an extra fiery kick.
• Use different herbs: While coriander is the star, mixing in parsley, mint, or basil can add another layer of flavour.
• Add a smoky element: A pinch of smoked paprika in the chimichurri enhances the grilled flavour.
• Try a creamy topping: A drizzle of Greek yoghurt or a crumble of feta balances the heat and acidity.
• Go extra crispy: After grilling, sprinkle the corn with toasted breadcrumbs or crushed nuts for added texture.

By customising the ingredients and toppings, this dish can be tailored to fit any taste or occasion.

More Grilled Goodness

If you’ve enjoyed this Chimichurri Grilled Corn on the Cob, why not try some more of my recipes:

• Grilled Corn with Chilli Lime Butter: Perfectly grilled corn on the cob slathered in chilli lime butter. Need I say more?
• BBQ Sweet Chilli Chicken Drumsticks: Sticky, sweet and finger-licking good! These chicken drumsticks are full of flavour and so easy to make
• Chimichurri Ribs: A deliciously tender take on the classic BBQ favourite. The rich, smoky flavour of the pork is complemented perfectly by the zingy, fresh chimichurri sauce, loaded with herbs, garlic, and a hint of spice.
• Grilled Garlic and Lemon Pouisson: Juicy grilled poussins smothered in a delicious garlic, lemon and herb marinade. These zingy birds are perfect for grilling, though you can just as easily cook them in the oven. 

See how I make all these recipes and more over on my Instagram!