Choclo A La Parrilla (argentinean-style Grilled Corn On The Cob)

Choclo a la Parrilla, or Argentinean-style Grilled Corn on the Cob, is a popular street food in Argentina. This simple and flavorful dish is perfect for summer barbecues or as a side dish for grilled meats.

Choclo A La Parrilla (argentinean-style Grilled Corn On The Cob)

Ingredients

  • 4 ears of fresh corn, husks removed
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the grill to medium-high heat.
  2. Brush each ear of corn with olive oil and season with salt and pepper.
  3. Place the corn on the grill and cook for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
  4. Remove the corn from the grill and serve hot.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Grilling

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
30g
Protein
5g
Fat
2g

Supplies

Grill Grilling tongs

Tools

Basting brush

Serving suggestions

Serve the grilled corn with a sprinkle of fresh herbs and a squeeze of lime juice for extra flavor.

Tips & tricks

For a smoky flavor, you can soak the corn in water for 10 minutes before grilling.

Cost

$5