This chimichurri was so good, I made it two days in a row. While there is nothing fancy or different about this chimichurri, I do believe it is an under utilized recipe.
Classic chimichurri is good on just about anything you can think of. So far, we’ve had it on fish and perfectly cooked pork tenderloin this week. Tomorrow I plan on using it as a dressing for my salad at lunch. I also drizzled it over this caramelized corn and avocado salad as well as some quinoa.
More commonly, you’ll see it over flank steak. But that’s for those who live large and don’t work for a nonprofit.
I saw a spin on chimichurri in my Sunset magazine and was immediately inspired. I started out making their recipe and reverted back to the classic after much deliberation.
This other version called for rosemary, lemon juice, and balsamic which I will also have to test out for you all since we are now obsessed with chimi in the household.
Something we noticed about this sauce is that it gets more potent and delicious by the hour. The longer you let it sit and marinate in it’s own flavors, the better it will be.
Chrissy claims to have actually smelled the leftovers throughout her drive to work today. I believe it.
I know it seems like a lot of garlic in this recipe but trust me on this one, it’s not. Four cloves is the perfect amount and I promise it won’t leave you with vampire-repelling breath.
Caramelized Corn and Avocado Salad with Chimichurri Dressing
2 cups frozen corn
1/2 avocado, diced
1 green onion, sliced
1/4 cup parsley
4 garlic cloves
2 tablespoons red wine vinegar
1/3 cup olive oil
1 teaspoon red pepper flakes
2 tablespoons fresh oregano
salt and pepper
Add parsley, red wine vinegar, garlic, oregano, red pepper flakes, salt and pepper to food processor. Blend until smooth. Pour olive oil over the top and let sit for 20-30 minute or overnight.
Pour olive oil into pan and saute corn until pieces begin to turn golden brown and caramelize. Let cool. Toss corn with avocado and green onion. Using a spoon, drizzle chimichurri over the top and serve.
From the Little Yellow Kitchen,