According to the folks at My Dad’s, sweet corn is at its best in late August and early September just before the end of the season. Perfect for your Labor Day cookout plans – make these delicious corn skewers with lovely herby chimichurri for the win!
Corn Skewers with Chimichurri
Ingredients:
- 3 cloves garlic, peeled
- ½ teaspoon salt
- 3 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper
- ⅓ cup finely chopped fresh parsley
- ⅓ cup finely chopped fresh cilantro
- 2 tablespoons finely chopped fresh oregano
- ½ cup extra-virgin olive oil
- freshly ground black pepper
- 3 ears sweet corn, husks and silks removed
- flaky sea salt
- 9 5-6-inch bamboo skewers, soaked in warm water for 30 minutes
Directions:
- For chimichurri: On a cutting board, finely chop garlic. Sprinkle chopped garlic with the salt. Use the side of the knife to flatten and press garlic into even smaller pieces and incorporate it with the salt to form a paste. Transfer garlic paste to a bowl. Add vinegar and crushed red pepper; let stand 5 minutes. Add parsley, cilantro and oregano; toss with a fork. Add olive oil in a slow steady stream while whisking constantly. Season to taste with black pepper. (Chimichurri can be stored, covered, in the fridge up to 24 hours.)
- Using a large, sharp knife, cut each ear of corn into three equal pieces. Insert skewers deeply into the center of each cob piece.
- Prepare a grill for medium direct heat. Grill skewers, covered, turning often, until corn is tender and slightly charred, 8 to 10 minutes. Place skewers on a serving platter; spoon chimichurri over cobs. Sprinkle with flaky sea salt.
Cook’s Note: The chimichurri sauce is traditionally served on beef. But it’s great on other meats, and on vegetables. In fact, you could add chunks of meat and things like onions, peppers, zucchini, mushrooms, etc. to your skewers, grill them and serve with the sauce for an amazing cookout meal!
To make the most of the best corn of the season, check out more corn recipes from our archives!
