Yes, you absolutely can grill corn straight on an open flame, without any oil or seasoning required. It’s a simple and delicious way to cook corn, and it’s a popular street food in many parts of the world. It’s one of my favourite street foods I grew up with. It was always around this time during monsoon season in India, when we kids would run to the guy/gal grilling the corn on charcoal simply on a little piece of mesh. Such a HEAVENLY snack.
You can enjoy it plain, or add your favorite toppings, such as butter, salt, pepper, or chimichurri sauce.
Chimichurri sauce is a bright, herbaceous condiment that is popular in Argentinian and Uruguayan cuisine. It’s made with parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes. Chimichurri sauce is delicious on grilled corn, but it can also be used on other grilled meats, vegetables, and seafood.
Here are some tips for grilling corn on an open flame:
- Use fresh corn, if possible.
- If you’re using frozen corn, thaw it completely before grilling.
- Don’t overcrowd the grill grate. Leave enough space between the ears of corn so that they cook evenly.
- Turn the corn frequently so that it doesn’t burn.
- Be careful not to overcook the corn, or it will become tough and dry.
- Remove the corn from the grill as soon as it’s cooked through.
Enjoy your grilled corn!
Flame Grilled Corn with Garlic Herb Sauce
Ingredients
- 2 cobs corn
Garlic Herb Sauce (Chimichurri)
- 1/4 cup cilantro roughly chopped
- 1/4 cup parsley roughly chopped
- 5 garlic cloves minced
- 5 tbsp extra virgin olive oil
- 1 tbsp red chili flakes
- 1 tsp garlic powder
- 1 tbsp white vinegar
- Pinch of salt and black pepper
- Vegan parmesan to sprinkle optional
Instructions
- Peel and wash corn.
- Cook on open charcoal, gas stove or bbq flame.
Chimichuri Sauce
- Wash and dry the cilantro and parsley. Roughly chop the cilantro and parsley. Mince the garlic.
- Combine all the ingredients in a bowl and mix well.
- Generously smother on the grilled corn and enjoy!
