Grilled Corn on the Cob with Zesty Chimichurri Butter
Experience the ultimate summer treat with our Grilled Corn on the Cob topped with zesty Chimichurri Butter! This vibrant dish is perfect for picnics, barbecues, and family gatherings, combining the sweetness of fresh corn with a flavorful and aromatic herb butter. The chimichurri adds a delightful kick, with fresh parsley, oregano, and a touch of garlic, elevating your corn game to new heights. Serve it warm, finish it off with a sprinkle of Cotija cheese, and a squeeze of lime for a refreshing finish. Enjoy this crowd-pleaser that brings together the tastes of summer!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
sherry wine vinegar
2 tablespoons (none)
fresh lemon juice
1 tablespoon (none)
flat leaf parsley, chopped
3/4 cup (chopped)
fresh oregano leaves, chopped
3 tablespoons (chopped)
garlic cloves, roughly chopped
2 (roughly chopped)
red pepper flakes (optional)
1 pinch (none)
unsalted butter, at room temperature
1 cup (softened)
salt
to taste (none)
corn, husked
6 ears (husked)
grated Cotija cheese (optional)
for serving (none)
lime wedge (optional)
for serving (none)
Instructions
1
In a food processor, combine sherry wine vinegar, fresh lemon juice, chopped parsley, chopped oregano, roughly chopped garlic, and a pinch of red pepper flakes (if using). Pulse the mixture until finely chopped and well combined.
2
Wrap the mixture in cheesecloth or a clean kitchen towel and wring out any excess liquid to prevent a watery butter. Transfer this herb mixture to a small bowl.
3
Introduce the room temperature unsalted butter to the bowl and mix until the herb mixture is fully integrated into the butter. Season to taste with salt.
4
To shape the chimichurri butter, transfer it onto a sheet of plastic wrap and roll it into a log. Twist the ends to seal and refrigerate until firm, about 1 hour.
5
While the butter is chilling, bring a large pot of salted water to a rolling boil. Add the husked corn and cook for 5 to 7 minutes or until the corn is tender and bright yellow.
6
Once cooked, drain the corn and arrange it on a serving platter. Remove the chimichurri butter from the refrigerator, cut into medallions, and place a slice on each ear of corn.
7
For serving, sprinkle with grated Cotija cheese and garnish with lime wedges for an extra burst of flavor. Enjoy your delicious grilled corn!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Grilled Corn on the Cob with Zesty Chimichurri Butter.
What type of vinegar is used in the chimichurri butter?
The recipe calls for 2 tablespoons of sherry wine vinegar.
Which fresh herbs are required for the butter?
You will need flat leaf parsley and fresh oregano leaves.
How much garlic should I use?
The recipe requires 2 garlic cloves, roughly chopped.
Are red pepper flakes a required ingredient?
No, red pepper flakes are optional and can be used to add a pinch of heat.
What temperature should the butter be before mixing?
The unsalted butter should be at room temperature or softened for easy mixing.
How many ears of corn are needed for this recipe?
The recipe is designed for 6 ears of husked corn.
How long does the corn need to boil?
The corn should be cooked in boiling salted water for 5 to 7 minutes.
How do I know when the corn is finished cooking?
The corn is ready when it is tender and has turned a bright yellow color.
What is the first step in making the chimichurri butter?
Combine vinegar, lemon juice, parsley, oregano, garlic, and optional red pepper flakes in a food processor and pulse until finely chopped.
Why do I need to wring out the herb mixture with cheesecloth?
This step removes excess liquid to prevent the herb butter from becoming watery.
How do I shape the chimichurri butter?
Transfer the butter to plastic wrap and roll it into a log shape, twisting the ends to seal.
How long should the butter be refrigerated?
The butter needs to chill for about 1 hour or until it becomes firm.
What is the recommended cheese for topping?
Grated Cotija cheese is recommended as an optional topping for serving.
What can be used as a garnish for extra flavor?
Lime wedges are suggested as a garnish for a refreshing citrus burst.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
What should I do if I do not have a food processor?
You can finely mince the herbs and garlic by hand before mixing them with the other ingredients.
Can I use salted butter instead of unsalted?
Yes, but you should adjust the amount of additional salt you add to the mixture.
What is the best way to serve the butter on the corn?
Cut the chilled butter log into medallions and place a slice on each ear of warm corn.
What type of occasions is this dish best for?
It is perfect for picnics, barbecues, and family gatherings during the summer.
How do I prepare the corn before boiling?
The corn should be husked before being added to the boiling water.
What color should the corn be after boiling?
The corn should be a bright yellow.
Can I substitute the sherry wine vinegar?
While sherry wine vinegar is preferred, you could substitute it with red wine vinegar or apple cider vinegar if necessary.
What kind of parsley is recommended?
Flat leaf parsley is the specific variety suggested for this recipe.
How much parsley is used?
The recipe calls for 3/4 cup of chopped flat leaf parsley.
Is the corn grilled or boiled in the instructions?
While titled 'grilled', the instructions provided focus on boiling the corn for 5 to 7 minutes.
Can the butter be made in advance?
Yes, the butter can be made ahead of time as it requires at least an hour of chilling.
What if I do not have cheesecloth?
A clean kitchen towel can be used to wring out the excess liquid from the herb mixture.
Does this recipe include nutritional information?
The provided information does not specify calorie, fat, or protein counts.
What is the primary flavor profile of this dish?
The dish is characterized by the sweetness of fresh corn combined with aromatic herbs and a zesty, citrusy kick.