THE ESSENTIAL ARGENTINEAN TWIST ON A SUMMER CLASSIC
Chimichurri on your grilled steak? That's a surefire way to score points as grillmaster (you can't go wrong with that Argentinian classic). But what about those ears of corn you just slid onto the grates? No reason you can't give them the chimichurri treatment as well.
Corn on the cob is a classic in its own right – a summer cookout staple. What could be better than a piping hot ear of corn dripping with butter? How about that same ear of corn slathered with an herb-garlic mixture bursting with freshness? Presto: an American favorite is now an Argentinian masterpiece. Here's how it's done:
3/4 cup packed parsley
1/4 cup packed cilantro
1 tablespoon oregano
3 garlic cloves
1 tablespoon red wine vinegar
Pinch of crushed red pepper flakes
1/2 cup extra-virgin olive oil
Salt and pepper
6 shucked ears of corn
Preheat grill to medium-high. Place the parsley, cilantro, oregano, garlic, vinegar and red pepper flakes in a blender or the bowl of a food processor and blend. With the motor running, slowly drizzle in the olive oil. Season with salt and pepper. Taste and adjust seasoning, if necessary, by adding more vinegar or herbs.
Place each ear of corn on its own piece of foil, then brush each ear all over with the sauce. Wrap tightly in the foil, and grill for 15-20 minutes or until tender, turning occasionally. Serve with the remaining chimichurri.
If you're doing your cookouts right, Malbec is bound to be involved – which means chimichurri shouldn't be far behind. After all, they're two Argentinian favorites. Freshly picked corn topped with a perfectly balanced dose of garden-fresh herbs and an intense garlic kick – it's the perfect complement to that glass of Gascón.