Today’s recipe is a throwback to last summer’s cilantro chimichurri (recipe also shown at the bottom of this post) but I couldn’t help talking about it again. It’s just so fresh and delicious and absolutely perfect for these last few weeks of summer.
Our house is all staged and ready to be scoped out by prospective buyers, so I’ve been temporarily banned from cooking in my own kitchen! More accurately, I can’t make anything strong-smelling or messy. This means homemade curries are out, bagged salads and store-bought quiches are in!
We’ve also cleaned out the freezer and pared down our fridge and pantry to just the essentials. At first it was fun coming up with meals using just what we have (I made a killer Israeli couscous and chickpea salad the other day – recipe coming soon), but it got boring pretty quickly. There are still a few boxes of lasagna noodles, some canned beans and baking ingredients to use up. Any ideas?
Corn on the cob is nice and safe for our staged house, not to mention tasty and oh-so summery. The cilantro chimichurri is made with just a few ingredients and comes together quickly and easily if you use a blender or food processor. Pair this corn on the cob recipe with chicken wraps or burgers, and you’re all set for a nice laid-back August dinner.
- 1 bunch fresh cilantro
- 1 clove garlic
- 2 tbsp dried oregano
- 1 tbsp chili flakes
- 1/4 cup white wine vinegar
- 1 cup extra-virgin olive oil
- Salt and black pepper, to taste
- Combine the first 6 ingredients in a food processor and pulse until just combined; season with salt and pepper. Transfer to a small serving bowl.
- Since I last posted this recipe, I reduced the amount of garlic to just one clove. If you prefer even less garlic, use one very small clove or half a clove.