This recipe is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians and vegans. This recipe is from Gwyneth Paltrow’s cookbook “It’s all good”
- 4 fresh ears of corn, shucked
- 2 tablespoons extra virgin olive oil
- Coarse sea salt
- 2 tablespoons Chimichurri
Remove the kernals from the corncobs. Heat the olive oil in a large nonstick pan set over a high heat and add the corn kernals and a large pinch of salt. Cook, stirring occasionally until the corn is softened and has started to char around the edges- about 4-5 minutes. Turn off the heat and stir in the Chimichurri. Season to taste. Serve.