Prep 10 minutes
Total 25 minutes
US | Metric
Chimichurri Grilled Corn on the Cob

Sweet, charred corn on the cob smothered in a delicious orange chimichurri, packed with fresh coriander, orange zest, garlic and chilli. Though technically a side, this flavourful dish is sure to take centre stage. 

  • 4 ears of corn, shucked
For the orange chimichurri:
  • 10 g fresh coriander, finely chopped
  • ¼ red onion, finely chopped
  • 1 garlic clove, minced
  • 1 red chilli, finely chopped
  • ½ tbsp orange zest (approx. 1 orange)
  • 2 tbsps freshly-squeezed orange juice (approx. 1 orange)
  • 2 tbsps sherry vinegar
  • 3 tbsps extra-virgin olive oil


  1. Heat oven grill to medium. Place a rack at the top of the oven. Roast the corn directly on the rack, turning once halfway through, until golden brown with a little bit of char, 20 to 25 minutes (or until tender).
  2. While the corn is roasting, combine the chimichurri ingredients in a small bowl. Season with sea salt and freshly-ground black pepper, to taste.
  3. Using a pastry brush (or spoon), generously slather the roasted corn with the orange chimichurri. Serve with any remaining chimichurri on the side.

Passionate home-chef, food enthusiast and recipe creator, based in London. Creating healthy, delicious dishes, outrageously indulgent treats and everything in between!

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