Corn with Chimichurri Butter
Afresh and vibrant dish that elevates simple corn with the bold flavors of chimichurri. Perfect as an appetizer, or side, this recipe is easy to make and ready in just 20 minutes!
Servings:
Ingredients
- 4 corn on the cob
Chimichurri butter:
- 4 tablespoon(s) vegan butter at room temperature
- 2 tablespoon(s) chimichurri sauce (homemade or store-bought)
- Salt & pepper to taste
Instructions
- Prepare the Chimichurri Butter: In a small bowl, combine the plant-based butter and chimichurri sauce. Stir to combine and set aside. You can either grill or boil the corn.
- Grilling Method: Preheat the grill to medium. Place the corn on the grill for 10-12 minutes, turning regularly to prevent burning and ensure even cooking.
- Boiling Method: Bring a large pot of water to a boil. Add the corn and boil for about 5-7 minutes, or until tender. Remove the corn from the pot and drain.
- Serve: Top the corn with chimichurri butter before serving, and add salt and pepper to taste if desired.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Oil-free option: to make this oil-free, substitute the vegan butter with something else creamy such as tahini or plain vegan yogurt. Make homemade chimichurri and follow the oil-free option.ย
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 117kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 59mg | Potassium: 275mg | Fiber: 2g | Sugar: 6g | Vitamin A: 599IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 1mg
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