Chili and corn chimichurri

Take advantage of fresh summer kernels.

“Filled with fiber and antioxidants, corn is a seasonal staple that can be incorporated into your dressings,” says New York City-based recipe developer Laura Rege. “Quickly sautéing it helps produce a more complex flavor.”

Yields about ¾ cup

This recipe is part of our meal prep series. Click here for the full plan.

Photography by Jennifer Causey


1 tablespoon plus 1 teaspoon extra virgin olive oil
1 ear of corn, shucked and kernels removed from cob
2 tablespoons parsley, finely chopped
2 teaspoons red wine vinegar
1 teaspoon jalapeño, seeded and minced


Heat one tablespoon of olive oil in a small skillet over medium-high heat. Add the corn and cook, stirring a few times, until bright yellow and browned in spots, about 30 seconds. Transfer the corn to a small airtight container and let cool.

Stir the parsley, the remaining teaspoon of oil, the red wine vinegar, and jalapeño into the container with the corn then store in the fridge.