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Make-Ahead Chimichurri Shrimp and Corn Salad

[Photograph: Suzanne Lehrer]

Few things improve overnight quite like chimichurri sauce. If you taste your sauce straight out of the blender, it's guaranteed to taste of garlic, herbs, or vinegar, but not a harmonious blend of all three. Come morning, it's another story altogether.

As with pesto, there will be those in the camp of hand-chopping all of the sauce's ingredients. But those people probably aren't trying to throw a lunch together in 30 minutes or less. Having done it both ways, tossing everything into the blender without gingerly slicing your parsley will yield (quick) flavorful results. Here, I've made my chimichurri a little bit thicker to prevent running and separating the next day when mixed into the corn.

Corn and shrimp are the perfect backdrops for bright, tangy chimichurri, and this salad is meant to be eaten at room temperature (note: picnic friendly). Make a large batch and slather it on steaks and fish all grilling season long.

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 and on twitter @the_suzchef.

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