| Level: | Easy |
| Total: | 1 hr 16 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 6 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 403 |
| Total Fat | 35 g |
| Saturated Fat | 22 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 6 g |
| Cholesterol | 91 mg |
| Sodium | 375 mg |
Reviews
My whole family loved it!
It just doesn’t get any better than this. Great taste and very easy.
This was so quick and simple to do. And the taste….out of this world! Will diffently be making this again.
This was fabulous. The salt and sugar in the water really enhanced the flavor of the corn. Leaving the husks attached made excellent handles for holding the corn while eating it. Be sure to use a large pot so the entire ear is covered in water or so that a lid can cover the entire ear and the corn can be steamed. Cook just enough to eat right away so the butter melts. Leaving the corn in the pot or steamer will not harm the corn, but makes the husks soggy and more difficult to hold.
This was excellent! it gave me another option for summer corn. Even the kids loved it. I made extra and will be serving it on top of steaks as well.
Little bows made for an amazing presentation.Will definitely make again.
Congrats Ingrid, it is fun to watch you also.
Little bows made for an amazing presentation.Will definitely make again.
Congrats Ingrid, it is fun to watch you also.
I finally got to use my cheesecloth! This butter was so good. I can’t wait to use the butter again, on some other dishes.
I didn’t care about this much. It needed something. Good flavor maybe.
We made this tonight and everyone in the family enjoyed the butter on the corn. I made it exactly in the recipe, and even peeled the corn husks back– tied with rubberbands, though. It was very good and I’ll use the butter for other dishes.