hot corn with chimichurri butter
Posted for play in Culinary Quest.
prep time
1 Hr 10 Min
cook time
10 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- FOR THE BUTTER
- 2 tablespoons sherry vinegar
- 1 tablespoon fresh lemon juice
- 3/4 cup fresh parsley, chopped
- 3 tablespoons fresh oregano, chopped
- 2 cloves garlic, chopped
- 1 pinch red pepper flakes
- 1 cup unsalted butter, room temperature
- CORN
- - salt
- - water
- 6 - ears of corn, husked
- - grated cotija cheese
- 1 - lime, cut into wedges
How To Make hot corn with chimichurri butter
-
Step 1Place 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.
-
Step 2Transfer 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.
-
Step 3Meanwhile, 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Keyword:
#corn
Keyword:
#Argentina
Keyword:
#Flavored butter
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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