Hot Corn with Chimichurri Butter
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 403
- Total Fat
- 35
- Saturated Fat
- 22
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 6
- Cholesterol
- 91
- Sodium
- 375
- Total: 1 hr 16 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 6 min
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.