# Grilled Potato & Corn Skewers with Herb-Butter and Chimichurri — Labor 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. Canonical URL: https://www.topshelf.recipes/recipes/grilled-potato-corn-skewers-herb-butter-chimichurri-labour-day-steak-side ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: July 30, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 30 minutes - Cook Time: 20 minutes - Total Time: 50 minutes - Servings: 6 - Difficulty: Easy - Category: Dinner ## Ingredients ### Parboil potatoes and prep corn & skewers - 1 1/2 lb new baby potatoes - 2 ears sweet corn (large ears), trimmed and sliced into 1" rounds - 8 skewers wooden skewers (soaked 20 minutes) or metal skewers ### Make the garlic-herb butter - 4 tbsp unsalted butter ### Make the chimichurri - 1 cup fresh flat-leaf parsley, packed - 1/2 cup fresh cilantro, packed - 1/2 cup extra-virgin olive oil - 2 tbsp red wine vinegar - 4 cloves garlic cloves, peeled - 1 tsp kosher salt ## Instructions ### 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. ### 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. ### 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. ### 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. 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. 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. ## Nutrition Estimated nutrition per serving (1½ skewers): - Calories: 857 kcal - Protein: 36.6 g - Carbohydrates: 108.5 g - Fat: 30.9 g - Saturated Fat: 8.6 g - Trans Fat: 0 g - Fiber: 2.6 g - Sugar: 17.8 g - Added Sugars: 0 g - Cholesterol: 79 mg - Sodium: 751 mg - Potassium: 751 mg - Calcium: 3 mg - Iron: 1.3 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Classic Bacon Carbonara](https://www.topshelf.recipes/recipes/classic-bacon-carbonara) - [Al Pastor Tacos](https://www.topshelf.recipes/recipes/al-pastor-tacos) - [Jamaican Jerk Chicken Marinade for Smoking or Grilling](https://www.topshelf.recipes/recipes/jamaican-jerk-chicken-smoking) - [Air Fryer Chicken Sliders](https://www.topshelf.recipes/recipes/air-fryer-chicken-sliders-sticky-glaze) - [Smoked Chicken Burger](https://www.topshelf.recipes/recipes/smoked-chicken-burger-sweet-savory-onion-jam) - [Beer-Can Grilled Whole Chicken](https://www.topshelf.recipes/recipes/beer-can-grilled-whole-chicken) - [Trending Labor Day Steak Finishes](https://www.topshelf.recipes/articles/trending-labor-day-steak-finishes) - [7 Day Labor Day Drink Prep](https://www.topshelf.recipes/articles/7-day-labor-day-drink-prep) - [Labor Day DIY Grill Kits](https://www.topshelf.recipes/articles/labor-day-diy-grill-kits)