Argentinean Hot Corn with Chimichurri Butter

TOTAL TIME:1 hr 16 min

 

Prep: 10 min

 

Inactive Prep:1 hr

 

Cook: 6 min

 

YIELD:6 servings

 

LEVEL:Easy

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.