- 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).
- While the corn is roasting, combine the chimichurri ingredients in a small bowl. Season with sea salt and freshly-ground black pepper, to taste.
- Using a pastry brush (or spoon), generously slather the roasted corn with the orange chimichurri. Serve with any remaining chimichurri on the side.