Corn with Chimichurri Sauce

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Serves: 4


  • 6 garlic cloves
  • 1 jalapeno, halved and seeds removed
  • 1 bunch fresh flat leaf parsley, stems removed
  • 1 handful fresh oregano, stems removed
  • 3 tablespoons sherry vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 cup olive oil
  • 1 bag (12 oz.) Birds Eye Steamfresh® Super Sweet Corn, cooked according to package directions

Cooking Instructions

  1. Combine garlic, jalapeno, vinegar, parsley, oregano, lime juice, salt, black pepper and cayenne pepper in the bowl of a food processor. Blend until ingredients are finely chopped. With the machine running, slowing add olive oil and blend until well combined.
  2. Stir 2 tablespoons sauce into the prepared corn.

Kitchen Tips

Serve remaining chimichurri sauce with cumin dusted flank steak and Birds Eye Southwestern Style Rice.

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