Corn Chimichurri

This peak-season fresh corn dressing from F&W’s Kay Chun—flavored with garlic, shallot and parsley—is great with crab cakes or grilled shrimp, scallops or steak.

  • Total Time:
  • Servings: Makes 1 cup

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  • 4 ears of corn, shucked
  • 1/2 cup minced parsley
  • 1 tablespoon minced shallot
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, finely grated
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Pepper

How to make this recipe

  1. Working over a medium bowl, grate the corn on the large holes of a box grater until only the cob remains; discard the cob. Transfer the corn and any juices to a medium bowl. Stir in the parsley, shallot, lemon juice, garlic and olive oil and season with salt and pepper.

Serve With

Grilled shrimp.

Contributed By Published September 2014

471970 recipes/corn-chimichurri 2014-08-08T17:12:14+00:00 Kay Chun summer|barbecue-cookout|sauces-and-condiments|side-dishes|basic-easy|fast|gluten-free|healthy|no-cook|staff-favorite|vegetarian september-2014 recipes,corn-chimichurri 471970

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