Hot Corn With Chimichurri Butter

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From the food network and ingrid hoffman.

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Steps

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Place the vinegar , lemon juice , parsley , oregano , garlic and red pepper flakes in a food processor and pulse until finely chopped.

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Transfer the mixture to a piece of cheesecloth or a kitchen towel and wring out the excess liquid.

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Place the mixture in a small bowl and stir in the butter.

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Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log.

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Wrap in plastic wrap and refrigerate until it has hardened.

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Meanwhile , bring large pot of salted water to a boil.

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Add the corn and boil until it is tender , about 5 to 7 minutes.

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Drain and transfer to a serving platter.

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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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Ingredients

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sherry wine vinegar, fresh lemon juice, flat leaf parsley, oregano leaves, garlic cloves, red pepper flakes, unsalted butter, salt, corn, cotija cheese, lime wedge