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

Corn Muffins

Recipe courtesy of Ina Garten

Classic Hot Wings

Recipe courtesy of Ree Drummond

Corned Beef

Recipe courtesy of Alton Brown

Hot Roast Beef Sandwiches

Recipe courtesy of Ree Drummond

Corn Pudding

Recipe courtesy of Tanya Holland

Hot Tamales

Recipe courtesy of Alton Brown

Hot and Sour Soup

Recipe courtesy of Kathleen Daelemans

West Virginia-Style Hot Dog

Recipe courtesy of Katie Lee

Corned Beef Hash

Recipe courtesy of Industrial Cafe and Saloon

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

          powered by PubExchange

          Get Cooking