Chimichurri Buttered Corn On The Cob Recipes

GRILLED CORN ON THE COB WITH CHIMICHURRI BUTTER

Steps:

• Stir together butter and chimichurri sauce. Set aside.
• Preheat grill to medium.
• Rub corn all over with olive oil, then season with salt and pepper to taste.
• Grill corn for 10-12 minutes, turning regularly to prevent burning and cook evenly throughout.
• Serve corn with a generous slather of chimichurri butter. Enjoy!

CHIMICHURRI BUTTERED CORN ON-THE-COB

Steps:

• 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.

HOT CORN WITH CHIMICHURRI BUTTER

Steps:

• 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.

HERB-BUTTERED CORN

Steps:

• In a small bowl, combine the first eight ingredients. Serve with corn. Refrigerate leftovers.

CORN ON THE COB WITH CHIVE BUTTER

Steps:

• Make chive butter: In a food processor, blend butter, chives, and pepper until smooth. (Or mix in a bowl with a flexible spatula.)
• Line a 6-ounce ramekin or custard cup with plastic wrap; fill with butter mixture, smoothing top. Cover with plastic; refrigerate until firm, at least 2 hours (or freeze 30 minutes).
• In a pot of boiling salted water, cook corn until kernels are tender, 6 to 8 minutes. Drain; serve with chive butter.