If you aren’t acquainted with chimichurri sauce, come right in and have a seat. It originates from Argentina and is divine over veggies of all kinds. Chimchurri corn on the cob is just one delicious way to use it.
Chimchurri is always an uncooked sauce (or condiment/marinade), starting with fresh parsley. It often includes garlic, plus lemon or vinegar; sometimes cilantro.
Vicki Brett-Gach, who contributed this recipe, says, “My version of chimchurri includes fresh basil and is oil free. Super herbaceous, bright green, lean and light, it’s tangy with fresh lime and flavor that enhances just about anything savory and plant-based.”
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Vicki Brett-Gach is a Whole-Food Plant-Based Culinary Instructor, Certified Personal Chef, and a Master-Certified Vegan Lifestyle Coach. Vicki has been trained in Dietary Therapy for Reversing Common Diseases, and holds certificates in Plant-Based Nutrition, in Culinary Coaching, and in Wellness Counseling. She creates and shares easy whole food plant-based recipes on her popular blog, Ann Arbor Vegan Kitchen.
- 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, 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 skillet with an inch or so of water, then place a large 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 the corn is tender, remove from heat. Slather hot corn with chimichurri sauce, and serve immediately. Refrigerate any remaining sauce for another use.
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