I slather chimichurri on anything edible all year round, but corn is the perfect slatheree come summer. Swathed in the bright, herbal sauce, sweet corn, fennel, roasted peppers, and shrimp are gently elevated, without being overwhelmed.
This salad is perfect at room temperature, and further improved the next day. Chimichurri becomes a different creature entirely after sitting overnight; more mellow and cohesive. This recipe is a little bit light on the oil to create a thicker sauce— more the mayonnaise to potato salad than the balsamic vinaigrette to mesclun greens. It will cling to the vegetables without running off or separating, infusing the entire salad with its bold flavor.
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About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.