Chimichurri Grilled Corn

This corn reminds me of my sister. She was the one after all who first dreamed up this Yucatan Corn with Lime & Cilantro, then made the perfect Chimichurri, all while teaching kids Spanish by day and marrying Chileans by night.

But you’ll have to take my word for it – this corn and really the cilantro chimichurri itself is kick ass.

Corn is at its peak on the island. There are fields of it along the road, buckets of it at the farmer’s markets, and loads of it on our dinner table. If you’re under 18 you can enter the corn husking contest at the fair in a couple weeks. Consider this your practice…

CILANTRO CHIMICHURRI GRILLED CORN
makes about 1 1/2 cups of sauce

4 ears corn (or however many mouths you have to feed)
2 cloves garlic
zest and juice of 1 lemon
1/2 cup olive oil
1/2 teaspoon red pepper flakes*
1/3 cup red wine vinegar
1/2 teaspoon salt

*This is spicy. Used on grilled corn you get a nice kick but as a dip or slathered on fish it would be too much. Depending on your intended use, adjust the red pepper flakes accordingly.

Heat grill to medium-high and wiz everything (besides corn of course) in a blender or food processor. This gives you a very fine sauce. If you’d rather it chunkier then chop the ingredients by hand and whisk together.

Because I’m lazy I simply brushed the corn on the grill as I turned it. You can do that or coat the ears in sauce then place on the grill. I gave them a few good coats of the green goodness as they cooked.

Once the kernels are bright yellow and you see spots of brown caramelization on the corn you’re ready to eat.