Hot Corn With Chimichurri Butter

From the Food Network and Ingrid Hoffman.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2  tablespoons sherry wine vinegar
• 1  tablespoon fresh lemon juice
• 3⁄4 cup  chopped flat leaf parsley
• 3  tablespoons  chopped fresh oregano leaves
• 2  garlic cloves, roughly chopped
• 1  pinch red pepper flakes (optional)
• 1  cup unsalted butter, at room temperature
•  salt
• 6  ears corn, husked
•  grated Cotija cheese, for serving (optional)
•  lime wedge, for serving (optional)

Directions

1. Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped.
2. Transfer the mixture to a piece of cheesecloth or a kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and stir in the butter.
3. Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log. Wrap in plastic wrap and refrigerate until it has hardened.
4. Meanwhile, bring large pot of salted water to a boil. Add the corn and boil until it is tender, about 5 to 7 minutes. Drain and transfer to a serving platter.
5. Place a disk of chimichurri butter on each ear of corn and serve sprinkled with Cotija cheese and a lime wedge on the side.