Hot Corn With Chimichurri Butter Recipe

Name: Hot Corn With Chimichurri Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sherry wine vinegar; 1 tablespoon fresh lemon juice; 3/4 cup chopped flat leaf parsley; 3 tablespoons chopped fresh oregano leaves; 2 garlic cloves, roughly chopped; 1 pinch red pepper flakes (optional); 1 cup unsalted butter, at room temperature; salt; 6 ears corn, husked; grated Cotija cheese, for serving (optional); lime wedge, for serving (optional)

Servings: persons

2 tablespoons sherry wine vinegar
1 tablespoon fresh lemon juice
3/4 cup chopped flat leaf parsley
3 tablespoons chopped fresh oregano leaves
2 garlic cloves, roughly chopped
1 pinch red pepper flakes (optional)
1 cup unsalted butter, at room temperature
salt
6 ears corn, husked
grated Cotija cheese, for serving (optional)
lime wedge, for serving (optional)

1
Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped.
2
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.
3
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.
4
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.
5
Place a disk of chimichurri butter on each ear of corn and serve sprinkled with Cotija cheese and a lime wedge on the side.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons sherry wine vinegar, 1 tablespoon fresh lemon juice, 3/4 cup chopped flat leaf parsley, 3 tablespoons chopped fresh oregano leaves, and more.

Yes, Hot Corn With Chimichurri Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Corn With Chimichurri Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions