Hot Corn With Chimichurri Butter

Name: Hot Corn With Chimichurri Butter
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 serving(s)
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)

(7)

Recipe by cookiedog

From the Food Network and Ingrid Hoffman.

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READY IN: 1hr 10mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped.
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.
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.
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.
Place a disk of chimichurri butter on each ear of corn and serve sprinkled with Cotija cheese and a lime wedge on the side.

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