Grilled Corn with Chimichurri

Grilled Corn with Chimichurri

When the going gets tough, just grill up some corn (no BBQ required!). With little sleep happening as of late, the freaking cold weather in the city and leveling up in Pokémon Go (where it’s harder to catch them all)—it’s been a week. So sit back, pour up some wine and turn on some Bachelor in Paradise while you eat this corn.

Grilled Corn with Chimichurri
2-4 yellow corn cobs
3 tbsp. unsalted butter
1/2 cup fresh cilantro
3/4 cup fresh parsley
3 tsp. red wine vinegar
4 tsp. olive oil
5 cloves garlic
1 tbsp. cracked red pepper
1/4 tsp. cracked black pepper
1/4 tsp. kosher salt

1. In a food processor, combine the olive oil, red wine vinegar, parsley, cilantro, garlic, red pepper, black pepper and salt and pulse until combined. Set aside.

2. Shuck your corn and coat with butter. Heat your grill or if you’re grilling indoors, heat a grill pan on medium-high heat and coat with butter. Grill your corn until it’s lightly charred and once it’s done, coat with your chimichurri sauce and serve!

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