Grilled Potato & Corn Skewers with Herb-Butter and Chimichurri — Labor Day Steak Side

How to Make Grilled Potato & Corn Skewers with Herb-Butter and Chimichurri — Labor Day Steak Side

1. 1

   Step 1: Make the chimichurri

   In a food processor or with a sharp knife, combine parsley, cilantro, garlic (reserve one small clove for the butter if you like), red wine vinegar, olive oil and kosher salt. Pulse or finely chop until a loose, bright sauce forms — you want texture, not a puree. Taste and adjust salt; reserve about 3 tablespoons of chimichurri for brushing while grilling if you want extra herb flavor, and set the rest aside for finishing. Chimichurri can be made 1–2 days ahead and refrigerated.

   For this step

   • 1 cupfresh flat-leaf parsley, packed
   • 1/2 cupfresh cilantro, packed
   • 1/2 cupextra-virgin olive oil
   • 2 tbspred wine vinegar
   • 4 clovesgarlic cloves, peeled
   • 1 tspkosher salt
   
2. 2

   Step 2: Parboil potatoes and prep corn & skewers

   Trim any large potatoes and leave very small ones whole; halve bigger babies so pieces are roughly uniform. Place potatoes in salted cold water, bring to a simmer and cook until just tender when pierced, about 10–12 minutes. While potatoes cook, slice each corn ear into 1" rounds and soak wooden skewers 20 minutes (skip soaking for metal). Drain potatoes and let cool slightly so they can be handled.

   For this step

   • 1 1/2 lbnew baby potatoes
   • 2 earssweet corn (large ears), trimmed and sliced into 1" rounds
   
3. 3

   Step 3: Make the garlic-herb butter

   Soften the butter (or melt if you prefer) and stir in one finely minced garlic clove, 1–2 tablespoons chopped parsley (from step 1), and a pinch of kosher salt. This garlic-herb butter will be used to brush the skewers while grilling to encourage browning and add savory richness.

   For this step

   • 4 tbspunsalted butter
   
4. 4

   Step 4: Assemble the skewers

   Thread potatoes and corn rounds onto skewers, alternating pieces and leaving a small gap so heat circulates — aim for 3–4 potato pieces and 4 corn rounds per skewer (use the 8 skewers). Brush both sides generously with the garlic-herb butter and season lightly with salt and pepper. For easy make-ahead, cover and refrigerate assembled skewers for up to 2 hours; bring to room temperature before grilling.
   
5. 5

   Step 5: Grill until charred and heated through

   Preheat grill to medium-high and oil the grates. Grill skewers 3–4 minutes per side, turning once, brushing with additional garlic-herb butter and a tablespoon of the reserved chimichurri (optional) as they cook, until they have good char and the potatoes are heated through, about 8–10 minutes total. Use tongs and a spatula for support so corn rounds don’t spin on the skewer.
   
6. 6

   Step 6: Finish with chimichurri and serve

   Transfer skewers to a platter, spoon the remaining chimichurri over the hot skewers, and let rest 2 minutes. Serve alongside grilled steak or other beef; chimichurri’s brightness cuts through rich meat, and the garlic-buttered potatoes and corn make a hearty, crowd-pleasing side. Leftover chimichurri keeps 3–4 days refrigerated.
   

1. In a food processor or with a sharp knife, combine parsley, cilantro, garlic (reserve one small clove for the butter if you like), red wine vinegar, olive oil and kosher salt. Pulse or finely chop until a loose, bright sauce forms — you want texture, not a puree. Taste and adjust salt; reserve about 3 tablespoons of chimichurri for brushing while grilling if you want extra herb flavor, and set the rest aside for finishing. Chimichurri can be made 1–2 days ahead and refrigerated.
2. Trim any large potatoes and leave very small ones whole; halve bigger babies so pieces are roughly uniform. Place potatoes in salted cold water, bring to a simmer and cook until just tender when pierced, about 10–12 minutes. While potatoes cook, slice each corn ear into 1" rounds and soak wooden skewers 20 minutes (skip soaking for metal). Drain potatoes and let cool slightly so they can be handled.
3. Soften the butter (or melt if you prefer) and stir in one finely minced garlic clove, 1–2 tablespoons chopped parsley (from step 1), and a pinch of kosher salt. This garlic-herb butter will be used to brush the skewers while grilling to encourage browning and add savory richness.
4. Thread potatoes and corn rounds onto skewers, alternating pieces and leaving a small gap so heat circulates — aim for 3–4 potato pieces and 4 corn rounds per skewer (use the 8 skewers). Brush both sides generously with the garlic-herb butter and season lightly with salt and pepper. For easy make-ahead, cover and refrigerate assembled skewers for up to 2 hours; bring to room temperature before grilling.
5. Preheat grill to medium-high and oil the grates. Grill skewers 3–4 minutes per side, turning once, brushing with additional garlic-herb butter and a tablespoon of the reserved chimichurri (optional) as they cook, until they have good char and the potatoes are heated through, about 8–10 minutes total. Use tongs and a spatula for support so corn rounds don’t spin on the skewer.
6. Transfer skewers to a platter, spoon the remaining chimichurri over the hot skewers, and let rest 2 minutes. Serve alongside grilled steak or other beef; chimichurri’s brightness cuts through rich meat, and the garlic-buttered potatoes and corn make a hearty, crowd-pleasing side. Leftover chimichurri keeps 3–4 days refrigerated.