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chimichurri buttered corn on-the-cob

(6 ratings)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

Lots of flavors going on in this recipe. Makes a wonderful spread for corn on-the-cob.

►
(6 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For chimichurri buttered corn on-the-cob

  • 2 Tbsp
    sherry vinegar
  • 1 Tbsp
    fresh lemon juice
  • 3/4 c
    flat leaf parsley, chopped
  • 3 Tbsp
    fresh oregano leaves, chopped
  • 2
    garlic cloves, roughly chopped
  • pinch of red pepper flakes
  • 2
    sticks unsalted butter, room temperature
  • 6
    ears of corn, husked
  • grated cotija cheese
  • lime wedges

How To Make chimichurri buttered corn on-the-cob

  • 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 kitchen towel and wring out excess moisture.
  • 2
    Add the butter and thoroughly combine. Place butter in cling wrap and roll into a log. Refrigerate until it hardens.
  • 3
    Boil the corn in salted water until tender. Drain the corn well and serve with a disc of the chimichurri butter, cotija cheese and a lime wedge.
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