There’s nothing quite like grilled corn on the cob in the summertime. Sweet, smoky, and dripping with a flavorful butter...that’s how corn should be. And this version? It’s slathered with a flavor-packed, herby chimichurri butter made with my arugula chimichurri sauce. The result is a smoky, herb-forward, buttery bite that makes plain corn taste like pure heaven.
This recipe is incredibly simple but is full of restaurant-level flavor. Serve it at your next cookout with some delicious BBQ sides or toss it on the grill for a weeknight dinner side.
I came up with this recipe on a whim while playing around with my arugula chimichurri....just seeing what else I could slather it on (spoiler: pretty much everything). The moment I brushed it over some freshly grilled corn, I knew it was a perfect match.
The sweet, smoky kernels and that herby, punchy butter? It just worked. My partner took one bite and declared it his new favorite side dish, bold statement, but I’m not arguing. I hope you love it as much as we did.
Why You’ll Love This Chimichurri Corn
- Bold & herbaceous: The chimichurri butter brings herby brightness and depth.
- Quick & easy: Minimal ingredients, major payoff.
- Grill-friendly: Perfect for summer cookouts or BBQs.
- Elevated but approachable: It’s buttery corn, just dressed up.
Ingredients
For the Corn
- 2 ears of fresh corn, husks removed
- Neutral oil (like avocado or canola), for brushing
- Parmesan cheese, for garnishing
- 2 tablespoons salted butter, softened
- 2 tablespoons Arugula Chimichurri (see below) or your favorite chimichurri sauce
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Arugula Chimichurri (Makes about ¾ cup)
- 2 cups fresh arugula, packed
- ½ cup fresh basil leaves
- ½ cup chopped chives or green onion tops
- 1–2 sprigs fresh tarragon (optional)
- ⅓ cup almonds, walnuts, or nuts of your choice
- 1 garlic clove, roughly chopped
- ½ teaspoon red chili flakes
- 1 teaspoon kosher salt
- 2 tablespoons red wine vinegar
- ½ to ¾ cup olive oil, or to desired consistency
Instructions
Step 1: Make the Arugula Chimichurri
In a food processor, combine:
- 2 cups arugula
- ½ cup basil
- ½ cup chives or green onions
- 1 sprig tarragon
- ⅓ cup nuts
- 1 garlic clove
- ½ teaspoon chili flakes
- 1 teaspoon salt
Pulse until roughly chopped. Add 2 tablespoons red wine vinegar and ½ cup olive oil. Pulse again until combined. Adjust consistency with more oil if desired.
Step 2: Mix the Chimichurri Butter
In a small bowl, combine:
- 2 tablespoons softened salted butter
- 2 tablespoons arugula chimichurri
Mix until smooth and set aside.
Step 3: Grill the Corn
- Preheat your grill to medium-high heat.
- Brush the corn lightly with oil.
- Grill for 10–12 minutes, rotating every few minutes, until slightly charred and tender.
Step 4: Finish with Chimichurri Butter
- While the corn is hot, slather it generously with the chimichurri butter.
- Sprinkle generously with Parmesan or Romano cheese.
- Serve warm with extra chimichurri on the side, if desired.
Tips for Success
- Use fresh corn: The sweeter the corn, the better this will taste.
- Soften your butter: It blends more easily and melts like a dream.
- Make ahead: Both the chimichurri and the butter can be made a few days in advance.
What to Serve With Chimichurri Corn
This corn makes a great side for:
Storage Tips
- Leftover chimichurri butter will keep in the fridge for up to 5 days.
- Freeze any extra chimichurri in an ice cube tray for quick flavor boosts.
Recipe
Grilled Corn with Arugula Chimichurri Butter
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- Grill or BBQ
Ingredients
For the Corn
- 2 ears fresh corn husks removed
- 1 teaspoon neutral oil like avocado or canola, for brushing
- 2-3 tablespoons freshly grated Parmesan or Romano cheese for finishing
- 2 tablespoons salted butter softened
- 2 tablespoons Arugula Chimichurri see below
Arugula Chimichurri (Makes about ¾ cup)
- 2 cups fresh arugula packed
- ½ cup fresh basil leaves
- ½ cup chopped chives or green onion tops
- 1 sprig fresh tarragon optional
- ⅓ cup almonds walnuts, or nuts of your choice
- 1 garlic clove roughly chopped
- ½ teaspoon red chili flakes
- 1 teaspoon kosher salt
- 2 tablespoons red wine vinegar
- ½ to ¾ cup olive oil or to desired consistency
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Instructions
- Make the arugula chimichurri: In a food processor, combine 2 cups of packed fresh arugula, ½ cup of fresh basil leaves, ½ cup of chopped chives or green onion tops, 1 sprig of fresh tarragon (optional), ⅓ cup of almonds or your choice of nuts, 1 roughly chopped garlic clove, ½ teaspoon of red chili flakes, and 1 teaspoon of kosher salt. Pulse until everything is roughly chopped. Add 2 tablespoons of red wine vinegar and ½ cup of olive oil, then pulse again until combined. If you'd like a looser consistency, add up to ¼ cup more olive oil and pulse briefly to blend.
- Make the butter: In a small bowl, mix together 2 tablespoons of softened salted butter with 2 tablespoons of the arugula chimichurri to make your chimichurri butter. Set aside.
- Grill the corn: Next, preheat your grill to medium-high heat. Brush 2 ears of corn with a little neutral oil (such as avocado or canola oil), then place them directly on the grill. Grill the corn for about 10–12 minutes, turning every few minutes, until the kernels are tender and lightly charred in spots.
- Butter and cheese it up: Once the corn is hot off the grill, immediately slather it with the chimichurri butter. While the butter melts into the warm corn, sprinkle each ear with 1 to 2 tablespoons of freshly grated Parmesan or Romano cheese. Serve right away with extra chimichurri on the side if you like.
Notes
- Leftover chimichurri butter will keep in the fridge for up to 5 days.
- Freeze any extra chimichurri in an ice cube tray for quick flavor boosts.
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