Save Recipe Print
Total:
1 hr 16 min
Prep:
10 min
Inactive:
1 hr
Cook:
6 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 16 min
Prep:
10 min
Inactive:
1 hr
Cook:
6 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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Corned Beef

Recipe courtesy of Alton Brown

Hot Toddy

Recipe courtesy of Alton Brown

Corn Chowder

Recipe courtesy of Tyler Florence

Classic Hot Wings

Recipe courtesy of Ree Drummond

Hot and Sour Soup

Recipe courtesy of Tyler Florence

Hot Buttered Rum

Recipe courtesy of Duchin Lounge

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Classic Hot Chocolate

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword