Corn Skewers with Chimichurri

For chimichurri: On a cutting board, finely chop garlic. Sprinkle chopped garlic with the salt. Use the side of the knife to flatten and press garlic into even smaller pieces and incorporate it with the salt to form a paste. Transfer garlic paste to a bowl. Add vinegar and crushed red pepper; let stand 5 minutes. Add parsley, cilantro and oregano; toss with a fork. Add olive oil in a slow steady stream while whisking constantly. Season to taste with black pepper. (Chimichurri can be stored, covered, in the fridge up to 24 hours.)

Using a large, sharp knife, cut each ear of corn into three equal pieces. Insert skewers deeply into the center of each cob piece.

Prepare a grill for medium direct heat. Grill skewers, covered, turning often, until corn is tender and slightly charred, 8 to 10 minutes. Place skewers on a serving platter; spoon chimichurri over cobs. Sprinkle with flaky sea salt.