Sauteed Corn with Chimichurri

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Me and my husband are divided on this- I prefer the Charred Corn with Sage whereas he prefers this. I think it still tastes nice, I’m just not used to the unusual flavours of the Chimichurri.

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

Serves 4

  • 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.

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