Prep: 20 minutes | Time to Table: 25 minutes | Serves 6
3⁄4 cup shelled Wonderful Pistachios Roasted & Salted, roughly chopped
6 ears of corn
1 1⁄2 tablespoons olive oil
1 large garlic clove, sliced
1⁄4 cup red chili pepper, thinly sliced
1⁄4 cup flat-leaf parsley, coarsely chopped
- Cut corn kernels off ears of corn and set aside.
- Heat olive oil in a large sauté pan over medium-high heat and add the sliced garlic. Sauté just until the garlic starts to turn golden brown.
- Add the corn, chilies, and Wonderful Pistachios, cooking and stirring for 3 to 4minutes until just heated through. Remove from heat and stir in coarsely chopped parsley.
- Garnish with more Wonderful Pistachios and a squeeze of lime.
This recipe is courtesy of Wonderful Pistachios.