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

Be the first to rate & review!

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

Gallery

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.

Advertisement

Serve With

Grilled shrimp.

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Corn Chimichurri

Gallery

Recipe Summary

Ingredients

Directions

Serve With

Reviews

All Reviews for Corn Chimichurri

Your Profile

Corn Chimichurri

Gallery

Recipe Summary

Ingredients

Directions

Serve With

Reviews

All Reviews for Corn Chimichurri