Grilled Potato & Corn Skewers with Herb-Butter and Chimichurri — Labour Day Steak Side
Charred skewers of parboiled new potatoes and sweet-corn rounds brushed with a garlic-herb butter and finished with a bright, tangy chimichurri. Built for easy grill prep and make-ahead assembly, these skewers are the perfect Labour Day side to serve alongside steaks or other grilled beef.
Author's Note
"These skewers are designed to be prepped ahead — parboil the potatoes and make the chimichurri the day before to keep cookday stress-free. They crisp and char beautifully on a hot grill and add a fresh, zesty contrast to richly grilled steak."
Grilled Potato & Corn Skewers with Herb-Butter and Chimichurri — Labour Day Steak Side
Labour Day gatherings demand sides that can take heat, scale easily, and stand up to thick, juicy steaks. These grilled potato-and-corn skewers do exactly that: parboiled baby potatoes develop a crisp, caramelized exterior while tender-but-snappy corn rounds blister at the edges and keep their sweet, starchy bite. Brushing the skewers with a garlicky herb-butter as they cook encourages browning and adds savory depth, while a bright chimichurri of parsley, cilantro, vinegar and garlic slices through the richness with clean acidity and herbal lift.
This version is built for backyard hosts who want great flavor with minimal last-minute fuss. Slicing the corn into 1-inch rounds makes grilling predictable and creates a pleasing, diner-friendly presentation; parboiling the potatoes prevents the all-too-common burned outside/uncooked center dilemma. You can assemble skewers a couple of hours ahead, make the chimichurri a day in advance, and finish everything on a hot grill in under 10 minutes—perfect for feeding a crowd beside a platter of steaks. It’s flexible too: swap herbs or fats to suit diets, but keep the forward-thinking prep steps to preserve texture and char.
Plan your timing
Ingredients
Instructions
Make the chimichurri
For this step
- 1 cupfresh flat-leaf parsley, packed
- 0.5 cupfresh cilantro, packed
- 0.5 cupextra-virgin olive oil
- 2 tbspred wine vinegar
- 4 clovesgarlic cloves, peeled
- 1 tspkosher salt
Parboil potatoes and prep corn & skewers
For this step
- 1.5 lbnew baby potatoes
- 2 earssweet corn (large ears), trimmed and sliced into 1" rounds
- 8 skewerswooden skewers (soaked 20 minutes) or metal skewers
Make the garlic-herb butter
For this step
- 4 tbspunsalted butter
Assemble the skewers
Grill until charred and heated through
Finish with chimichurri and serve
Tips from the kitchen
Parboil to just tender
Cook potatoes until a knife slides in with slight resistance—overcooking turns them mushy on the grill and undercuts the char you want.
Keep sizes uniform
Halve larger potatoes so pieces match the corn rounds; uniformity ensures everything finishes at the same time and looks tidy on the platter.
Anchor corn when turning
Use tongs plus a spatula or press the skewer against the grill to stop corn rounds from spinning when you flip them.
Brush, don’t drown
Apply garlic-herb butter liberally for browning, but avoid puddling so drips don’t cause flare-ups—reserve chimichurri for finishing to keep its brightness intact.
Bring to room temp
If you assemble ahead, let skewers sit 15–20 minutes at room temperature before grilling so they heat through evenly.
Variations & substitutions
Vegan herb oil
Replace the butter with a mixture of extra-virgin olive oil and a touch of smoked paprika; brush the skewers the same way to achieve browning without dairy.
Swap in sweet potatoes
Use 1-inch sweet potato chunks—parboil them slightly longer— for a sweeter, sturdier skewer that pairs nicely with the chimichurri's acidity.
Add salty cheese
Thread cubes of halloumi or firm queso blanco between potatoes and corn for salty, grill-marked morsels that won't melt away.
Use frozen corn
Thaw and pat frozen kernels dry, then press them into slices of zucchini or skewered rounds of summer squash if you can’t get fresh corn.
Storage & make-ahead
Store leftover skewers and chimichurri separately in airtight containers in the refrigerator; cooked potatoes and corn keep well for 3–4 days, while chimichurri maintains peak flavor for about 3–4 days. Reheat skewers on a hot grill or in a 375°F oven for 8–10 minutes, brushing with a little butter or oil to refresh browning. You can freeze chimichurri in an ice-cube tray for 2–3 months and thaw individual portions as needed.
What to serve with it
Serve these skewers alongside grilled ribeye, hanger steak or skirt steak so the chimichurri can dress both vegetables and meat. Add a crisp, peppery arugula salad tossed with lemon vinaigrette and quick-pickled red onions to cut richness, and offer crusty bread or grilled baguette to mop up juices. For drinks, a medium-bodied Malbec or a zippy Sauvignon Blanc complements the herb sauce, while a crisp lager works well for casual backyard menus.
Frequently asked questions
Can I assemble the skewers completely ahead of time?
Yes—assemble and refrigerate up to 2 hours before grilling; bring them toward room temperature for 15–20 minutes before hitting the grill so they warm evenly and sear rather than steam.
Should I use wooden or metal skewers?
Metal skewers are sturdier and skip the soaking step, but soaked wooden skewers are fine; just be sure to soak wood at least 20 minutes so they don't char or catch fire.
How do I stop the corn rounds from spinning on the skewer?
Press the skewer flat against the grill grate or support the corn with a spatula while you turn with tongs; threading a bit of potato on either side of a corn round also helps lock pieces in place.
Can I use frozen corn if fresh isn't available?
Yes—thaw and pat it dry, then press kernels into rounds of zucchini or small slices of sweet potato to recreate the round shape, or thread loose kernels onto flat metal skewers designed for small pieces.
How can I tell when the potatoes are done on the grill?
They should be heated through (no chill at the center) and show golden to deep-brown blistered spots; test one with a knife to ensure it’s tender before removing all skewers from the heat.
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Ingredients
- fresh flat-leaf parsley, packed1 cup
- fresh cilantro, packed0.5 cup
- extra-virgin olive oil0.5 cup
- red wine vinegar2 tbsp
- garlic cloves, peeled4 cloves
- kosher salt1 tsp
- new baby potatoes1.5 lb
- sweet corn (large ears), trimmed and sliced into 1" rounds2 ears
- wooden skewers (soaked 20 minutes) or metal skewers8 skewers
- unsalted butter4 tbsp
Nutrition Facts
Per serving: about 1 cup (85g)
Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.
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