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Still need a recipe for your July 4th BBQ?
Try this one.
Thai July on Corn
Makes approximately 20 pieces
4 corn on the cob, cleaned, washed, and sliced into 5 – 6 pieces
Ghee (clarified butter) and salt
Dang, or any crispy coconut chip
Tapenade
½ cup fresh garlic, coarsely chopped
2 jalapeno pepper, coarsely chopped
½ cup cilantro leaves
1 tablespoon lemon grass, tender part, sliced fine
1 teaspoon ginger, minced
1 teaspoon salt
6 tablespoons brown rice vinegar
1/3 cup granulated sugar (can substitute coconut or date sugar, but the color is darker and not as vibrant green. Agave maybe, try stevia too.)
Place tapenade ingredients in a food processor and puree. Set aside in refrigerator. I thought this sauce was even better the next day – so it’s perfect to make ahead.
Brush corn with ghee (substitute regular butter) and sprinkle with a little salt. Grill a few minutes, turning to get some color on the corn. Serve each piece with a small slurp of tapenade and top with a coconut chip.
NOTE: If you don’t want to make a tapenade, substitute with the new Zhoug Sauce from Trader Joes (spicy green herb sauce – Yemeni roots).
