Hot Corn With Chimichurri Butter Recipes

HOT CORN WITH CHIMICHURRI BUTTER

Hot Corn with Chimichurri Butter image

Provided by Ingrid Hoffmann

Time 1h16m

Yield 6 servings

Number Of Ingredients 11

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

Steps:

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.

HOT CORN WITH CHIMICHURRI BUTTER

Hot Corn With Chimichurri Butter image

Make and share this Hot Corn With Chimichurri Butter recipe from Food.com.

Provided by cookiedog

Categories Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

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)

Steps:

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.

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