Hot Corn with Chimichurri Butter (Ingrid Hoffmann) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 6 |
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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:
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.
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