chimichurri buttered corn on-the-cob

Name: Chimichurri Buttered Corn On-the-Cob
Prep time: 15 min
Cook time: 10 min
Yield: 6
Cuisine: Latin American
Ingredients: 2 tablespoon(s) sherry vinegar; 1 tablespoon(s) fresh lemon juice; 3/4 cup(s) flat leaf parsley, chopped; 3 tablespoon(s) fresh oregano leaves, chopped; 2 - garlic cloves, roughly chopped; - pinch of red pepper flakes; 2 - sticks unsalted butter, room temperature; 6 - ears of corn, husked; - grated cotija cheese; - lime wedges

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Daily Inspiration S

Deep In The Heart of, TX

Updated on Jun 13, 2018

Lots of flavors going on in this recipe. Makes a wonderful spread for corn on-the-cob.

Rate

prep time 15 Min

cook time 10 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 tablespoons sherry vinegar
1 tablespoon fresh lemon juice
3/4 cup flat leaf parsley, chopped
3 tablespoons fresh oregano leaves, chopped
2 - garlic cloves, roughly chopped
- pinch of red pepper flakes
2 - sticks unsalted butter, room temperature
6 - ears of corn, husked
- grated cotija cheese
- lime wedges

How To Make chimichurri buttered corn on-the-cob

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 kitchen towel and wring out excess moisture.

Step 2

Add the butter and thoroughly combine. Place butter in cling wrap and roll into a log. Refrigerate until it hardens.
Step 3

Boil the corn in salted water until tender. Drain the corn well and serve with a disc of the chimichurri butter, cotija cheese and a lime wedge.
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