Hot Corn with Chimichurri Butter

Lynette !

By
@breezermom

Posted for play in Culinary Quest.


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Comments:

Serves:

6

Prep:

1 Hr 10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

FOR THE BUTTER

2 Tbsp
sherry vinegar
1 Tbsp
fresh lemon juice
3/4 c
fresh parsley, chopped
3 Tbsp
fresh oregano, chopped
2 clove
garlic, chopped
1 pinch
red pepper flakes
1 c
unsalted butter, room temperature

CORN

salt
water
6
ears of corn, husked
grated cotija cheese
1
lime, cut into wedges

Directions Step-By-Step

1
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.
2
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.
3
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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American