We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

Corn With Chimichurri Butter
Loading Video...
Recipe courtesy of Ingrid Hoffmann

Hot Corn with Chimichurri Butter

Getting reviews...
  • Level: Easy
  • Total: 1 hr 16 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 6 min
  • Yield: 6 servings
  • Nutrition Info

Ingredients

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.