Sometimes great recipes happen by accident. I made an Avocado Chimichurri sauce to go with a grilled flank steak salad one evening. Ended up throwing some fresh corn in the sauce and turned it in to a dip. The result? Flavor explosion!
1 cup fresh cilantro
1 cup fresh parsley
1/2 cup extra virgin olive oil
1/2 red onion
3 tbsp red wine vinegar
2 garlic cloves
1 tsp kosher salt
1 tsp cumin
pinch of red chili flakes
ground pepper, to taste
1 avocado
3 ears of corn, grilled
Add all ingredients, with the exception of the corn, to a food processor. Blend until smooth. Pour into a dipping bowl.
Remove the kernels from the grilled corn and add as much as you desire to the top of the Avocado Chimichurri sauce.
Dip your favorite corn chips into the flavorful concoction.
Enjoy!
