Chimichurri Sauce…I can’t get enough of it. On rice, vegetables, roasted potatoes…and especially brushed over corn on the cob. This stuff is sooo good.
If you aren’t acquainted with Chimichurri happiness, come right in and have a seat. The origin is Argentina, and this is always an uncooked sauce (and often condiment or marinade).
Traditionally Chimichurri is served with grilled meats, but it’s actually divine over veggies of all kind.
Chimichurri starts with fresh parsley, and often includes garlic, plus lemon or vinegar. Sometimes cilantro. Pretty much always olive oil too.
So, my sauce is just a little bit different. In addition to fresh parsley and cilantro, I also add fresh BASIL! Oh, and I eliminate all the OIL, too!
The result? Wow…a super herbaceous, bright green lean and light sauce, tangy with fresh lime, and with an amazing depth of flavor that enhances just about anything and everything savory and plant-based.
CHIMICHURRI CORN ON THE COB
1 cup fresh flat-leaf parsley
1 cup fresh cilantro
1 cup fresh basil
3 tablespoons water
2 tablespoons apple cider vinegar
1/2 garlic clove
juice of 1/2 lime
1/4 teaspoon kosher salt (or to taste)
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
Corn on the Cob
6 ears corn on the cob, husks and silk removed
Place the Chimichurri Sauce ingredients in a high-powered blender (like a Vitamix), and process until smooth. Set aside.
Using your favorite method, cook fresh corn until tender-crisp. Steaming is the method I like best. I fill a large Scanpan skillet with an inch or so of water, then place a large Scanpan Steaming Basket over the skillet. Add corn to the steamer. Bring water to a simmer, and cover the corn in the steamer with a glass lid. Allow corn to steam very briefly, without overcooking.
Once corn is tender, remove from heat.
Slather hot corn with Chimichurri Sauce, and serve immediately.
Refrigerate remainder of the sauce for another time.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen