How to make Choclo Asado

Why cooks start here

Choclo asado is whole corn roasted on the parrilla until the kernels blister and smell like smoke. In season it is as important as a sausage on the grill.

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.