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Buttery Sweet Corn with Chimichurri

Juicy tender corn drenched in chimichurri sauce and melted butter.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 175kcal
Author foodnessgracious

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

Instructions

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

Nutrition

Calories: 175kcal