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Hot Corn With Chimichurri Butter
1 Hr 10 Mins
Diet Restriction
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Secret Ingredients
  • 2 tablespoons sherry wine vinegar
  • 1 tablespoon fresh lemon juice
  • 3/4 cup chopped flat leaf parsley
  • 3 tablespoons chopped fresh oregano leaves
  • 2 garlic cloves , roughly chopped
  • 1 pinch red pepper flakes (optional)
  • 1 cup unsalted butter , at room temperature
  • Salt
  • 6 ears corn , husked
  • Grated cotija cheese , for serving (optional)
  • Lime wedge , for serving (optional)
  1. Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped.
  2. 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.
  3. 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.
  4. 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.
  5. 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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