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
How to Make It
Step
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.