Traditionally used as a topping for grilled meats and fish, this zesty, herbaceous sauce is just the thing to give your corn on the cob an extra punch of flavor.
Why This One Topping Is Enough
Loaded with parsley, cilantro, jalapeño pepper, and lemon juice, chimichurri is bright and fresh, and livens up everything it touches — including that ear of corn. If there was ever a way to make your corn taste more like summer, this herb-filled sauce takes the prize. Keep it convenient with a jar of store-bought sauce, or if you're feeling inspired, you can always make your own.
How to Cook Your Corn
Before you can utilize the chimichurri, you of course have to have some perfectly cooked corn on hand. Here are three ways to make it happen.
1. Boil it.
The most classic way to cook corn — boil for three to five minutes in a big pot of salted water.
2. Microwave it.
This mostly hands-off method calls for leaving the corn in their husks and microwaving them on high power for four to six minutes.
3. Grill it.
If you already have the grill going, toss your corn cobs on for about 15 minutes, turning frequently for smoky, charred results.
This series shows you how to use a single store-bought ingredient — one you often wouldn't expect — to liven up your food. To celebrate the sweet summer corn that's taking over the market, we encourage you to go beyond butter and use one of these ingredients to give your corn on the cob a jolt of flavor.