Happy Friday! I’m happy as a clam to be wrapping up two months of the Pop Up Promenade Downtown and really excited to be going on vacation!! Above is an old photo of my childhood summertime. I’m feeling that happy right now! But in the meantime, I know ya’ll have anxiously been waiting for the recipe for Sweet Summer Corn with Homemade Chimichurri! Fresh corn maybe one of the single best things about summer and this recipe is even better with fresh herbs, spicy jalapeno and cumin! I paired it with hamburgers but it is a great side for just about anything. It also takes no time to whip up (shucking the corn is the worst part and I recommend delegating that to friends and children). So, get to it!
I’ll be officially going off the grid next Wednesday for a little rest & relaxation – but, I need to report some recipes from a really delicious birthday bash I hosted this week. The menu was perfectly summer – fried green tomato stacks, grilled pork chops with blackberry and ginger sauce, sautéed okra and a blueberry and peach crisp. I’ll post the recipes this weekend and into the week. I hope you’ll take advantage of them on your 4th of July breaks.
Meanwhile – happy weekend!
Sweet Summer Corn with Homemade Chimichurri
- 5 ears of fresh corn, kernels cut off
- 3 tablespoons (or more), olive oil
- 2 or 3 tablespoons, homemade chimichurri sauce
Sautee fresh corn kernels in several tablespoons of olive oil on medium high heat. This will take about 5 to 8 minutes to get the corn bright yellow and sweet. Once cooked to your preference, add about 2 or 3 tablespoons of homemade chimichurri sauce.
Homemade Chimichurri, inspired by Gwyneth Paltrow
- 1 large handful, parsley
- 1/2 large handful, cilantro
- 3 garlic cloves
- 1 jalapeno, seeded
- 1/2 cup olive oil
- 3 tablespoons, red wine vinegar
- 1/2 teaspoon, ground cumin
- 1 teaspoon, salt
Pulse everything together in a food processor!