CHIMICHURRI BUTTERED CORN ON-THE-COB

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Chimichurri Buttered Corn On-the-Cob image

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

Provided by Daily Inspiration S

Categories     Vegetables

Time 25m

Number Of Ingredients 10

2 Tbsp sherry vinegar
1 Tbsp fresh lemon juice
3/4 c flat leaf parsley, chopped
3 Tbsp 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

Steps:

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