It is one of my favorite times of the year: the moment when fresh corn starts to come into season. When it does, I like nothing better than to peel back the silks and throw a few ears onto the grill. I did just that for lunch today, albeit with a little twist. I brushed the corn with a simple chimichurri right as it was just about ready to be taken off the fire. This mildly spicy, herbal dressing seemed to be the perfect complement to the sweet, roasted flavor of the yellow corn.Chimichurri
Sweet Potato + Black Bean Torta
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
Whir up everything from parsley to sugar in the food processor. Keep it running and add olive oil so it emulsifies.
Peel corn and throw it on a hot fire for just a few minutes per side or until some of the kernels start to caramelize. Brush dressing over grilled ears of corn before removing them from the grill. As an extra treat, grate a little manchego cheese over each warm ear of corn.
Here are a few more suggestions to help with your Memorial Day grilling plans:
