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.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Hot and Sour Soup

Recipe courtesy of Tyler Florence

Corned Beef and Cabbage

Recipe courtesy of Food Network Kitchen

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Hot Crab and Corn Dip

Recipe courtesy of Food Network Kitchen

Hot N Sweet Kettle Corn

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword