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hot corn with chimichurri butter

(5 ratings)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

Posted for play in Culinary Quest.

(5 ratings)
yield 6 serving(s)
prep time 1 Hr 10 Min
cook time 10 Min
method Stove Top

Ingredients For hot corn with chimichurri butter

  • 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

  • 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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