I originally came across this recipe on Pinterest from the chubbyvegetarian blog. As soon as I saw it I had to give it try. I did and it came out wonderful and my family loved it!
Recipe and instructions:
Chimi Churri Sauce
- 2 cups flat-leaf parsley (loosely packed)
- 1 tsp. sherry vinegar
- zest of one lime
- 1 clove of garlic
- 1 jalapeno (seeds removed)
- pinch of sea salt
- cracked black pepper
- pinch of cane sugar
- 1/4 cup olive oil
This cook was sponsored by: (You have to have some good music on as well!)
Step 1: Place all ingredients in food processor.
Step 2: Run food processor until everything is blended fine. Slowly add oil while food processor is running until the mixture is smooth.
Step 3: Shuck your corn and remove as much of the silk as possible. Sometimes running under cold water while pulling can help get rid of the most stubborn strands.
Step 4: Start a medium hot fire on your grill. 1 chimney’s worth of charcoal should be fine. After coals are ashed over, spread into a layer 1 coal thick. Place corn directly above the coals.
Step 5: Grill the corn directly over the hot coals for approx 5 – 10 minutes per side. When the kernels start to lightly brown it’s time to turn and rotate the corn. Make sure you don’t burn it.
Step 6: Once corn is nicely grilled all over, liberally brush on the Chimi Churri sauce. Goes perfect with a cold beer!