Savory Corn Herb Oil
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A quick blend of oil and fresh herbs to smother hot corn or grilled vegetables. Uses avocado oil instead of olive; swaps basil pesto for chimichurri, adding garlic powder for a smoky hint. Mixes well, coats evenly. Ready in under 10 minutes. Keeps veggies moist with a bold punch. No gluten, no dairy, no eggs. Great swap for store-bought sauces; fresh taste without fuss. Try if typical pesto oils bore you. Aromas hit right away, green sharpness with a hint of earth. Works hot or room temp. Experiment with cilantro-lime for kick. Seasonal adaptable, depending on herbs around.
Prep:
6 min
Cook:
4 min
Total:
10 min
Servings:
4 servings
#herbs
#corn topping
#grilled vegetables
#avocado oil
#chimichurri
#quick sauce
Forget plain butter. Oil and herbs hit different on hot corn. Easy swap, but pay attention. Olive oil and pesto are classic, yet can be heavy or dull after a while. Tried chimichurri for a kick—worked like charm. Avocado oil smooth, less bitter. Mixing flavors matters. Timing matters too. Too long mixing means dull flavors. Whisk quick, lips catch fresh herbs, aroma lifts the room. Dusted some garlic powder from the cupboard—added smoky background notes. It’s simple, but the taste is fresh, bold. Works with veggies too, grilled or roasted, keeping them shiny and juicy. No need for fancy gadgets. Just a sharp eye, and nose ready to catch that green-herb punch. Perfect when guests arrive with no warning.
Ingredients
- 90 ml (just over 1/3 cup) avocado oil
- 20 ml (1 tbsp + 1 tsp) store-bought chimichurri sauce
- 1/2 tsp garlic powder
- Fresh ground black pepper to taste
About the ingredients
Avocado oil is less common but worth trying—high smoke point keeps flavors clean, doesn’t overwhelm herbs. Chimichurri delivers punch, fresh herbs with tangy vinegar—better than commercial pesto which can be too oily or too garlicky. Garlic powder isn’t required but helps deepen aroma, especially if chimichurri lacks intensity. Black pepper always relevant; avoid additional salt since chimichurri already salted. If you have fresh herbs, quick blender combo with lemon zest is a swell substitution. Toast walnuts then blitz for texture if walnuts are swapped in oil. Storage is short-lived; herbs oxidize fast losing vibrancy. Use same day or next. Adapt herb blends seasonally—mint in summer, thyme in fall for complexity. Simple, manageable ingredients but don’t skimp on quality.
Method
- Grab a small bowl, pour in avocado oil. Not olive oil here; avocado keeps flavors bright without masking herbs.
- Add chimichurri sauce. I toss in less than usual—chimichurri can be strong, olive pesto is mellow. Adjust to taste.
- Sprinkle garlic powder. Adds smoky depth, especially since chimichurri already has fresh garlic pieces. Balance.
- Whisk vigorously. You want the oil to emulsify slightly with chimichurri sauce, not fully combined. Lumpy bits okay.
- Test texture by drizzling. Should coat corn evenly but not drip off. If too thick, add a few drops more oil.
- Season with black pepper, swirl gently. Skip salt; chimichurri’s salty enough.
- Serve immediately. Pour over steaming hot corn on the cob or grilled veggies. Watch the oil shimmer and herbs brighten as heat hits.
- If no chimichurri, try blending fresh parsley, oregano, lemon zest with minced garlic instead. Use a pinch of crushed red pepper flakes for heat. That’s one backup, more fresh pop.
- Alternatively, swap avocado oil for walnut oil. Adds a nutty flavor but burns quicker—serve at room temperature.
- Store leftovers tightly sealed for max 2 days; herbs lose punch fast.
Cooking tips
Shake off the urge to overmix; brisk whisking about 1 minute is enough to marry oil and chimichurri loosely. Lumpy bits mean real herbs, not plain sauce—adds rustic charm. Check thickness by dipping a finger; it should coat but drip slowly—corn needs to stay glossy without dripping mess. Garlic powder added last so it doesn’t clump or mask fresh aromatics. Season black pepper by grinding fresh—bland pre-ground fades fast. Serve right away; aromas peak when hot. Pour over steaming corn immediately; oil shakes shine, herbs release fragrant oils warming the sauce. Stored in fridge, flavors dull, oil solidifies—remedy by brief warm water bath. If you see herbs settling or oil separating over time, re-whisk lightly to refresh. This is basically a quick emulsion; don’t expect a smooth silky dressing.
Chef's notes
- 💡 Whisk only about 1 minute tops. Overmixing dulls those fresh herb aromas. You want the oil to cling loosely, little lumps from chimichurri give rustic hint. Use finger to test thickness. Should coat corn but drip slowly, not run off like water. If sauce too thick, tiny drops more oil fix it, keep it shiny and fresh.
- 💡 Garlic powder goes last. If added too early, clumps form or it masks chimichurri’s fresh garlic. Powder adds smoky depth that boosts flavor without overwhelming. Fresh chimichurri can vary salt level so skip salt here. Black pepper crush fresh, pre-ground fades fast, ruins punch. Grind just before serving, swirl gently to keep heat balanced.
- 💡 If chimichurri missing, blitz fresh parsley oregano lemon zest and minced garlic in blender. Add pinch red pepper flakes for subtle heat. Texture won't be sauce-smooth but chunkiness helps coat veggies well. Try lightly toasty walnuts blitzed in if swapping oils with walnut oil. Different oil means quick serve room temp; walnut oil burns fast if heated.
- 💡 Leftovers won't last, max 2 days air-tight fridge or herbs turn bitter and oils settle weird. Re-whisk before use. Oil solidifies cold, warm water bath rescues consistency without cooking herbs. Herbs oxidize fast so keep sealed tight. If you see separation, gentle remix to bring emulsion back semi-together. Almost like dressing but chunkier, rustic.
- 💡 Corn coating gets better if corn warm but not flaming hot. Drizzle right after grilling or steaming. Oil shimmers with heat, herbs release sharp green aroma. If sauce dry or corn sticky, toss corn gently in warm pan 1-2 minutes. Oil loosens, sauce sticks better. Texture crucial here. Don't soak or sauce washes off. Just gloss and quick shimmer.
Common questions
How to adjust if no chimichurri?
Blitz fresh parsley oregano lemon zest plus minced garlic. Add crushed red pepper flakes for heat. Texture chunkier, herbs raw. Walnut oil swap ok. Use fresh ingredients to avoid heavy store-bought taste.
Why does sauce sometimes separate?
Oil and herbs don’t fully emulsify. Whisk fast short bursts. Stir before use if sits. Chill makes oil firm up. Warm water bath loosens. Real emulsion needs emulsifier; here it’s loose. Lumpy bits from herbs expected.
Can I use olive oil instead?
You can but flavor dulls quick, more bitter. Avocado oil smoother, higher smoke point, keeps fresh herb bright. Olive oil pesto richer but heavier, oil masks herbs overtime. Walnut oil offers nuttiness but burns fast cooking. Serve walnut oil versions room temp only.
Storage tips?
Use airtight container max two days fridge. Herbs wilt and lose punch quick. Oil can solidify cold; warm water bath fixes texture. If oil separates layer, quick gentle whisk brings sauce back to usable. Avoid freezing; herbs go mushy. Fresh best same day, next day safe but weaker flavor.
