MOROCCAN CHERMOULA SAUCE FOR CORN ON THE COB

MOROCCAN CHERMOULA SAUCE FOR CORN ON THE COB

Makes about 1 cup and doubles easily.

The sauce is best used within a couple of hours, but holds in the refrigerator for three days. Use chermoula over seafood, vegetables of any kind (especially tomatoes, peppers and eggplant), crush it into new potatoes or marinate lamb in it before grilling and then make a fresh batch to sauce the lamb when it's done. In short, this is a great basic to have around. Make it up fresh, which is easy since you need only 10 minutes.

• 1/4 c. freshly squeezed lemon juice, or more to taste

• 1/3 to 1/2 cup good-tasting extra-virgin olive oil

• 1 medium onion, coarsely chopped

• 1/3 c. tightly packed fresh coriander branches

• 2 large garlic cloves

• 11/2 tsp. ground cumin

• 11/2 tsp. medium-hot paprika, or medium-hot pure chile powder (ancho, aleppo or New Mexican)

• 11/2 tsp. sweet paprika

• Salt and freshly ground black pepper to taste

Purée everything together in a food processor or blender and taste for tartness and salt. Chermoula can be as hot as you'd like it.

Serve at room temperature. Spoon over hot ears of corn instead of using butter or salt. Sloppy to eat, but who cares?

Nutrition information per 2 tablespoons:

Calories92Fat9 gSodium5 mg

Carbohydrates3 gSaturated fat1 gCalcium13 mg