Hot Corn with Chimichurri Butter

Total Time:
1 hr 16 min
Prep:
10 min
Inactive:
1 hr
Cook:
6 min

Yield:
6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 tablespoons sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 3/4 cup chopped flat leaf parsley
  • 3 tablespoons chopped fresh oregano leaves
  • 2 garlic cloves, roughly chopped
  • Pinch red pepper flakes (optional)
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • Salt
  • 6 ears corn, husked
  • Grated Cotija cheese, for serving, optional
  • Lime wedges, 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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Corn Pudding