Grilled Corn with Tahini Chimichurri Sauce
I’ve found a recipe book that has Fusion Persian recipes and I’ve been making my way through quite a few of the recipes. This grilled corn with tahini chimichurri sauce is one that I’ve made repeatedly all summer so I had to share it. The chimichurri on corn was an unexpected flavour combination for me and it’s turned into a hit in my extended family as well.
Grilled Corn with Tahini Chimichurri Sauce
Unexpected flavours on grilled corn on the cob
Ingredients
- ½ cup fresh parsley
- ½ cup fresh cilantro
- ⅓ cup red wine vinegar
- ¼4 cup tahini
- 1 tbsp fresh oregano
- 2 cloves garlic
- 2 small shallots
- 1 tsp sea salt
- 1 small red chile pepper
- ¼ cup olive oil
- 4 ears of corn husked
Instructions
- First, preheat your grill to high heat.
- While the grill is heating up, prepare the sauce. Combine all of the ingredients except the oil and corn in a food processor bowl. Pulse the mixture until coarsely chopped, about 10 pulses.
- Pour in the oil and pulse a couple more times to combine. Remove the mixture from the bowl and set it aside.
- Place the corn on the grill over direct heat and turn it periodically until the kernels are tender and the outside has a nice, blistered, lightly charred appearance, 8-12 minutes.
- To serve, place the grilled corn on a platter and generously pour the sauce over it.
Recipe from Bitter & Sweet
© Ammara Cokar 2025
