Corn Chimichurri

Name: Corn Chimichurri
Total time: 15 min
Yield: Makes 1 cup
Ingredients: 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

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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. Slideshow: More Corn Recipes

By Kay Chun

September 2014

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Recipe Summary

total:

15 mins

Yield:

Makes 1 cup

Ingredients

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

Directions

Step 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.

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Serve With

Grilled shrimp.

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Corn Chimichurri

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Corn Chimichurri

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Recipe Summary

Ingredients

Directions

Serve With

Reviews

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