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.
Ingredients
- 4 ears of fresh corn, husks removed
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Brush each ear of corn with olive oil and season with salt and pepper.
- Place the corn on the grill and cook for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
- 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