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Choclo Asado

Serves 4 Side vegetarian, gluten-free, Sides

Choclo Asado

Choclo asado is a beloved staple of the Argentinian asado, particularly treasured during the summer months when corn is at its sweetest. Roasted directly on the parrilla, the corn takes on a deep, smoky aroma that mingles with the irresistible scent of sizzling meats. It's as indispensable as any sausage on the grill, making its appearance at gatherings from backyard barbecues to festive celebrations.

The taste of choclo asado is a delightful contrast of sweet and savory, with the charred kernels offering a satisfying crunch. A simple slather of butter or oil and a sprinkle of salt are all that's needed to elevate its natural flavors. Each bite is a reminder of the season's bounty, enjoyed hot off the grill.

Ingredients

  • 4ears corn, husks on or stripped
  • 2 tbspbutter or oil
  • to tastesalt

Method

  1. If you are using husked corn and your grill is very hot, soak the corn in a large bowl of water for about 10 minutes. This will help prevent the corn from drying out and burning too quickly. If your corn still has its husks, you can skip this soaking step and grill it directly with the husks on.
  2. Preheat your parrilla to medium-high heat. Once the grill is hot, lay the ears of corn directly on the grill grates. Turn the corn every few minutes using tongs, allowing each side to get some direct heat. You want to see the kernels blister and develop charred spots, which will take on a smoky aroma.
  3. If you grilled the corn in its husks, carefully peel them back once the corn is cooked. Be cautious as the corn will be hot and steam may escape. If you soaked husked corn, simply remove it from the grill once charred.
  4. Using a brush, generously coat each ear of corn with 2 tablespoons of melted butter or oil. Sprinkle salt to taste over the corn, ensuring even coverage for enhanced flavor.
  5. You can choose to serve the corn in its husk for a rustic presentation or arrange the husked corn on a serving platter. The choice is yours, depending on the occasion and preference.
  6. Serve the choclo asado immediately while it is still hot. The kernels should be tender and juicy, with a slight pop when bitten into, capturing the essence of the grill's smoky flavor.