Thai July on Corn

Uploaded: Jul 2, 2018

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).

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