Roasted Corn with Chimichurri


Print the recipe here.

Ingredients

  • 4 ears of organic corn with the husks removed

  • 2 tablespoons of ghee or coconut oil

  • 1/2 cup olive oil

  • 2 tablespoons red wine vinegar

  • 1/2 cup finely chopped parsley

  • 2 cloves of garlic minced and lightly sautéed

  • 2 tablespoons of finely chopped fresh oregano leaves

  • 1/2 teaspoon salt

  • 1/8 teaspoon ground black pepper

  • 1/8 teaspoon red pepper flakes (omit for pitta or pitta imbalance)


DIRECTIONS

  • Brush the cobs of corn with ghee or coconut oil and set aside.

  • Mix all ingredients beginning with the olive oil through the pepper flakes in a bowl and let sit for at least an hour to allow the flavors to blend.

  • The chimichurri can be made ahead.

  • This gives it time to marinate and blend the flavors nicely before being added to the corn.

  • Grill the corn over medium heat, being mindful to rotate evenly and set aside.

  • Add the chimichurri to top the corn before serving.

  • Eat mindfully and enjoy.

Print the recipe here.

Previous
Previous

Moksha Tabbouleh

Next
Next

Summer Peach Gazpacho