Loading Video...

Hot Corn with Chimichurri Butter

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

Ingredients

2 tablespoons sherry vinegar

1 tablespoon fresh lemon juice

3/4 cup chopped flat leaf parsley

3 tablespoons chopped fresh oregano leaves

2 garlic cloves, roughly chopped

Pinch red pepper flakes (optional)

2 sticks (1 cup) unsalted butter, at room temperature

Salt

6 ears corn, husked

Grated Cotija cheese, for serving, optional

Lime wedges, for serving, optional

Directions

  1. 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.
  2. 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.
  3. 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.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Southern Creamed Corn

Mexican Grilled Corn

Black Bean and Corn Salad

Corn and Cauliflower Sauteed in Bourbon Butter

Fresh Corn Casserole with Red Bell Peppers and Jalapenos

Corn and Poblano Lasagna 2

Round 2 Recipe - Corn Salsa

Round 2 Recipe - Corn Puddings