Charred Corn Chimichurri

Char the corn anyway you want. You can use a gas stove, blowtorch, or charcoal.

Slice the kernels off of the corn.

Finely chop the parsley, basil, cilantro, red chili, and mince the garlic.

In a bowl, combine the corn kernels and all the herbs.

Add the fish sauce, lime juice, grated ginger, red wine vinegar, and olive oil.

Serve with your protein of choice, or even enjoy as a dip. This can be stored for around 48 hours in the fridge.