Hot Corn with Chimichurri Butter

4
Lynette !

By
@breezermom

Posted for play in Culinary Quest.

Rating:

★★★★★ 5 votes

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

How to Make Hot Corn with Chimichurri Butter

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.

Printable Recipe Card

About Hot Corn with Chimichurri Butter

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



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