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.