It’s inevitable; corn is in the air, everywhere I look around! Seriously it is. I’m not sure if in your area there’s tons of fresh corn, but over here it’s like at the end of the summer the sky opens up and a rain of delicious crunchy kernels falls down on us. Me being Mexican and all I am all over that corny shiz. I mean, it’s the food of aztec gods!
If you have some farmers market nearby you should make some time to pop by to snatch a few fresh ones. And hey, since corn is latino at heart, why not adding a few spicy touches to it? Yeahaa.
For those of you who don’t know, chimichurri is a kind of rub or “latin pesto” that’s super herby and bold in flavour. You can use it as a rub on meats or even as a marinade or a type of salsa for crostinis and tacos. *DROOL*. For this recipe I substituted cilantro for basil, which adds a nice fragrant touch without hijacking the whole thing.
Chimichurri, butter, and crunchy roasted corn? Si si! Add a few other ingredients of your liking like feta, radish, and a squeeze of lemon juice and you’re ready for a taco partaay.
Full recipe after the jump!
Roasted Corn with Spicy Chimichurri Butter
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh basil
- 1 small shallot, chopped
- 1 small garlic clove, chopped
- 1 Jalapeno whole, chopped (I didn’t de-vein it to keep the heat)
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1/2 cup unsalted butter, soft
- salt and pepper to taste
- 4 ears of corn
1. Place all ingredients – except for the butter – in a bowl and combine them. Season with salt and pepper and adjust any ingredients if needed (e.g. add a bit more vinegar if it needs an extra punch or more olive oil if it’s too dry).
2. Add soft butter to the seasoned herb mix and combine using a spatula or spoon. Make sure there are no big chunks of butter left.
3. Place chimichurri butter in a dish and place in the fridge.
4. Peel the corn, brush it with a bit of canola or olive oil, sprinkle salt and pepper on them and roast. If you don’t have a BBQ (I don’t) use the broiler in your oven. Once the kernels are roasted and soft they’re good to go (about 20 min).
To serve, place corn on a plate and smear a nice chunk of chimichurri butter. If you want, you can heat up some tortillas and make tacos!
For the picture below I used radishes, cow feta, greens, and the roasted corn with a squeeze of lemon. MHhhh…please feed me now.
Styling and photography: Artful Desperado