Chimichurri Buttered Corn On-the-Cob

Chimichurri Buttered Corn On-the-cob Recipe

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


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15 Min
10 Min
Stove Top


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  • 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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About Chimichurri Buttered Corn On-the-Cob

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Latin American
Dietary Needs: Vegetarian, Diabetic, Low Carb
Other Tag: Quick & Easy

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