Side dish

Buttery Sweet Corn with Chimichurri

Juicy tender ears of sweet corn are covered in chimichurri sauce and drenched in butter. The perfect side for a barbecue or pot luck party!

To recipe
Juicy yellow corn covered in a cilantro infused chimmichuri sauce and drenched in butter
Recipe insights & TIPS

"If it isn’t broken, don’t try to fix it” is a favorite quote I love to use, and making corn falls into this category for me. Juicy sweet corn doesn't need much to make it taste amazing. Just boil it in some water, add your favorite seasoning and you have the perfect side to go with any meal.   

Juicy yellow corn covered in a cilantro infused chimmichuri sauce and drenched in butter

Some things in life just go together, and corn on the cob and butter are two of them. For this recipe, I used LAND O LAKES® Butter with Canola Oil Spread and here’s why- LAND O LAKES® Butter with Canola Oil has 3 ingredients. That’s not a typo -- it really is only 3. Sweet cream, canola oil and salt. In an age where people are trying to source products containing fewer ingredients and, more importantly, ingredients that they can actually pronounce, this butter with canola oil is perfect! If you take a look at some competitors butter spreads, they can contain up to 15 ingredients, not exactly what I want to spread on my corn. Use LAND O LAKES® Butter with Canola Oil spread right from the fridge and you won’t end up with ripped slices of bread or chunks of it falling off warm ears of corn. It’ll just melt all over and get into every kernel, eventually dripping down your chin. What could be more delicious!

 

The perfect summer side, drenched in butter and chimmichuri sauce

 

Juicy corn with butter and chimmichuri sauce

Chimichurri sauce is perfect on any grilled meat but it also works great on this corn. Packed with cilantro and garlic the flavor is amazing! I grated some fresh Parmesan cheese over the hot corn and finished the recipe by adding a dollop of LAND O LAKES® Butter with Canola Oil which melted all over the corn. This is a great side dish for summertime and the LAND O LAKES® Butter with Canola Oil makes the corn so moist and juicy!

A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.

Recipe

Juicy yellow corn covered in a cilantro infused chimmichuri sauce and drenched in butter

Course:
Side dish
COOKing TIME:
15 minutes
Total TIME:
25 minutes
CUISINE:
American
PREP TIME:
10 minutes
SERVINGS:
4

Ingredients

  • 4 ears of yellow corn (outer skin peeled and discarded)
  • Sea Salt and Black pepper
  • 2 cup fresh cilantro leaves
  • 4 cloves garlic (peeled)
  • 3 tablespoons red wine vinegar
  • 1/2 cup olive oil

Ingredient Swaps

Instructions

  1. Bring 6 quarts of water to a boil in a pot large enough to hold the corn.
  2. Once the water is at a rolling boil, add the corn and boil for about 15 minutes or until the kernels feel tender.
  3. In a food processor, combine the cilantro, garlic and red wine vinegar. Pulse for about 2 minutes and scrape down.
  4. Slowly add the olive oil while the machine is running on low speed.
  5. Season with salt and pepper and set aside.
  6. Once the corn is ready season with salt and pepper and brush the chimichurri over it.
  7. Spread each corn with LAND O LAKES Butter with Canola Oil and serve at once.
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.

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