Total:
1 hr 16 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 16 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped. Transfer the mixture to a piece of cheesecloth or a kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and stir in the butter.

Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log. Wrap in plastic wrap and refrigerate until it has hardened.

Meanwhile, bring large pot of salted water to a boil. Add the corn and boil until it is tender, about 5 to 7 minutes. Drain and transfer to a serving platter. Place a disk of chimichurri butter on each ear of corn and serve sprinkled with Cotija cheese and a lime wedge on the side.

IDEAS YOU'LL LOVE

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Classic Hot Wings

Recipe courtesy of Ree Drummond

West Virginia-Style Hot Dog

Recipe courtesy of Katie Lee

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Creamy Corn Polenta

Recipe courtesy of Giada De Laurentiis

Sweet Corn Chowder

Corned Beef and Cabbage

Recipe courtesy of Robert Irvine

Corned Beef and Cabbage

Recipe courtesy of Tyler Florence

Hot Chocolate

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking