Sauteed Corn with Chimichurri

By courtneyepowell

Ingredients

• 4 fresh ears corn, shucked
• 2 T EVOO
• Coarse sea salt
• 2 T Chimichurri sauce

Preparation

Step 1

Remove kernels from corncobs and discard the cobs. Heat olive oil in a large nonstick skillet over high heat and immediately add corn kernels and a large pinch of salt. Cook, stirring now and then until the corn is softened and takes on a bit of char around the edges, 4-5 mins. Turn off heat and stir in Chimichurri. Season to taste with more salt if needed. Serve immediately or at room temp.