Will apologies to Meghan Trainor, I am all about this sauce.

No doubt, you will be, too.

If you love the bright and tangy herbaceousness of Argentinian chimichurri sauce and the way it livens up anything it touches, then you will go crazy for this Persian-influenced one that adds tahini for a richer, creamier body.

Slather it on ordinary corn on the cob to turn it into something extra special.

“Grilled Corn with Tahini Chimichurri Sauce” is from the new cookbook, “Bitter & Sweet” (Weldon Owen), of which I received a review copy.

It’s the debut cookbook by Seattle-based Omid Roustaei, an Iranian-American chef and culinary instructor, who has quite the background, having worked in the biotech industry and now also happens to be a psychotherapist.

It’s a personal cookbook, filled with his remembrances — both happy and fraught — of life in Tehran and making his way in the United States, hence the name of the cookbook.

The 75 recipes reflect his hyphenated identity with the dishes taking influence from Iran, the West, and across the globe.

Savor everything from “Potato and Herb Egg Drop Soup,” “Roasted Carrots with Feta Sumac Spread,” and “Afghan Rice Pilaf with Lamb,” to “Peach and Saffron Chicken Stew” and “Cardamom and Rose Water Cupcakes.”

For this corn recipe, choose white, yellow or bi-color ears. Shuck them, and grill them until tender and a little charred.

Meantime, throw parsley, cilantro, oregano, garlic, shallots, fresh red chile pepper (I used Fresno), a slash of red wine vinegar, and tahini in a food processor. Blitz until smooth, then add olive oil and pulse to combine.

The resulting mixture has the creamy body of tartar sauce but a much perkier and deeper taste. It’s slightly nutty tasting from the tahini, but mostly you taste the fresh herbs, the acidity of the vinegar, and the warm heat of the pepper.

Spoon some of the tahini chimichurri over each ear of corn, and go to town with plenty of napkins because this is definitely messy eating.

If you want to be more prim and proper, you could cut the kernels off the cobs after grilling, place in a big serving bowl, then dollop the sauce over the top.

You’ll probably end up with leftover sauce. Be glad that you do, because it will make magic on grilled shrimp, roast chicken, a plain ol’ hot dog, or slathered on bread for most any sandwich.

Grilled Corn with Tahini Chimichurri Sauce

(Makes 4 servings)

1/2 cup fresh parsley

1/2 cup fresh cilantro

1/3 cup red wine vinegar

1/4 cup tahini

1 tablespoon fresh oregano

2 cloves garlic

2 small shallots

1 teaspoon sea salt

1 small red chile pepper

1/4 cup olive oil

4 ears of corn, shucked

First, preheat your grill to high heat.

While the grill is heating up, prepare the sauce. Combine all of the ingredients except the oil and corn in a food processor bowl. Pulse the mixture until coarsely chopped, about 10 pulses. Pour in the oil and pulse a couple more times to combine. Remove the mixture from the bowl and set it aside.

Place the corn on the grill over direct heat and turn it, periodically until the kernels are tender and the outside has a nice, blistered, lightly charred appearance, 8 to 12 minutes.

To serve, place the grilled corn on a platter and generously pour the sauce over it.

From “Bitter & Sweet” by Omid Roustaei

Another Delicious Corn Preparation to Enjoy: Corn with Hoisin-Orange Butter