Grilled Sweet Corn with Cilantro Chimichurri
This quick grilled corn on the cob recipe is drizzled with flavorful chimichurri sauce before serving.
Preheat the grill to medium-high. Prepare the corn by removing the husks and any remaining strings from the ears. Brush each ear with olive oil, and season with salt and pepper. Place the corn on the grill, cover, and cook for 10-15 minutes, rotating occasionally to promote even cooking. Remove the corn when it is charred to your liking.
While the corn is cooking, prepare the chimichurri sauce (click the link to the recipe in Ingredients to see directions). You can also prep the sauce up to a couple weeks in advance and keep in the fridge until you make this recipe.
Serve the grilled corn with several spoonfuls of chimichurri. Enjoy!
- Serve with grilled burgers, fish, skewers, or veggie burgers for a complete meal.
Serving: 1ear | Calories: 255kcal | Carbohydrates: 4g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Sodium: 154mg | Potassium: 82mg | Fiber: 2g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 2mg