I do not normally miss butter. I have found many ways around it. But for corn on the cob, I do miss that wonderful slather that holds my salt and pepper and anything else I want on it. I do like to slather chimichurri on it, but I don't want to get tired of it too fast, and it is corn season!
So I came up with this garlic herb spread, and my mouth is doing a happy dance. I LOVE IT! I of course had to make an ear of corn to try this out, and I ate it in no time flat. I had that little bit of burn on my lip that eating good corn on the cob gives you.
Try this recipe as is, and then make it your own. Add different spices and herbs. It is very good and will last a few days in the fridge. It will get better as it sits too.
1/2c chickpea liquid
6 cloves garlic, peeled and smashed
2 tablespoons nutritional yeast
1/2 tsp. white pepper
1 tablespoon dried parsley
1 tablespoon dried chives
1 tablespoon onion powder
1 tsp. dried oregano
Juice of 1/2 lemon (or more)
1 tablespoon lemon zest
In a small food processor, add the chickpea liquid, garlic and nutritional yeast. Blend for 20-30 seconds. Add the remaining ingredients and blend for 10 seconds or until well blended.
Pour into a bowl and let sit for an hour to bring out the flavors.
You can use fresh herbs also, I used dry because I have them on hand easier.
The spread should be thick and very flavorful. Slather it on thin at first and then adjust as you feel/want.
I hope you enjoy this and it adds another flavor to your summer!