Aji Verde is a sauce commonly found in Peruvian cuisine. Made with onions, chilis and herbs this is a popular dressing for fish and meat. We took a traditional Aji Verde recipe and added our own unique twist, we are serving this on a grilled corn cob and what better to serve with corn than of course, butter. This recipe is easier with a blender and a stand mixer.

Aji Verde Butter :

2 bunches cilantro

1 peeled shallot

3 green chilis deseeded (put less or more depending on spice tolerance)

2 cloves garlic

Zest of 2 limes

1 tbsp water

1/2 lbs unsalted room temperature butter

Salt to taste

Start by adding all your ingredients into a blender (we use a vitamix) and blend on high until a unanimous mixture is achieved. Start spinning your room temp butter in a stand mixer with the paddle attachment slow at first and gradually faster until the butter begins to whip. Slow the mixer back down and begin pouring your green mixture slowly into your butter. It’s important that you go slowly to give the mixture time to emulsify. If your mixture looks really watery and strange chances are your emulsion has split (there is no way to fix this sadly). Once your butter has absorbed all the green liquid lay down a layer of saran wrap on a flat surface. Spread your butter evenly over the saran wrap until its about 3-4 cm thick. Lay another layer of saran wrap over top and smooth with a rolling pin (don’t apply too much pressure). Make sure all your edges are sealed and chill in the fridge overnight or for at least 4 hours. Unwrap your butter onto a cutting board and cut into pieces that will melt nicely on a cob of corn (about the size shown in the photo). Store in the fridge for up to a week or in the freezer for as long as you want. The spice pairs perfectly with a nice Pisco Sour.



When most people think about street corn they think Mexico, however corn is such a staple food all around Central and South American. In Lima street vendors can be found serving up freshly grilled corn served with queso fresco (fresh cheese). Our version of this dish is slightly more modern and features our Aji Verde butter (recipe included on a seperate page). For the best results you’ll want to cook this on a open fire, get your coals nice and hot and throw a grill on top. Nothing beats the flavour of the real charcoal and smoke. We absolutely love this dish there is just nothing better than a nicely grilled and seasoned corn on the cob. Bring floss.

Peruvian Street Corn:

2 corn cobs in the husk

2 sliced green onions

1/4 cup chopped cilantro

1/2 cup crumbled queso fresco

Aji Verde butter

Salt and lime juice to taste

Soak your corn in water overnight in the husk, this allows you to have it over direct heat longer without the husk burning too badly. This step is a little unecessary but it adds a nice smokey flavour. Get a grill a foot or so above the coals and let the corn slowly cook, rotate every 15 minutes or so. After about an hour take the corn off and peel back the husk while keeping it attached at the end (this basically gives you a handle so you can turn it easily when grilling). Brush with a thin coating of canola oil and season with salt. Get the grill nice and close to the coals and toss your corn back on. Get some nice color on the kernels and make sure they are cooked. When the corn is done quickly lay your Aji butter on top so it melts evenly. Add your garnishes evenly over the top including the crumbled queso. Quick squeeze of lime juice over the top and you are Instagram ready. This also tastes great so don’t forget to dig in while its warm!



This Peruvian beverage is a perfectly refreshing accompaniment for our street corn recipe. It is largely debated whether it is of Peruvian or Chilean descent, but we went with the traditional recipe that is enjoyed across the nation.

1 cup sugar

1 cup water

1/2 fresh & seeded habanero pepper

1 egg white

1.25 oz fresh lime juice

1/2 oz habanero syrup

2 oz Peruvian Pisco

4 dashes Angostura Bitters


We start this recipe off by making our habanero simple syrup. Our recipe ensures that it does not carry much heat but a delicious hint of flavour. Mix water and sugar in a pot and put on medium heat. Stir until all the sugar is dissolved and then add your chopped fresh habanero pepper, bring to a boil and take it off the heat. Steep the concoction for 1 hour, strain the peppers out and then put it in a safe container to chill in your fridge.

Fill a shaker 1/3 of the way with ice and then add your fresh lime juice, egg white, syrup and Pisco. Shake extremely hard for 30 seconds to froth up the egg white. Strain it out into a glass and then lightly drop your bitters on top. The bitters is only added for the aroma and must not sink through the cloud of egg. We like to use a tooth pick and turn the drops of bitters into hearts. This drink is best enjoyed with our Peruvian Street Corn recipe.