Recipe courtesy of Ingrid Hoffmann
Episode: Sunset Dinner
Print
Total:
1 hr 16 min
Prep:
10 min
Inactive:
1 hr
Cook:
6 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 16 min
Prep:
10 min
Inactive:
1 hr
Cook:
6 min
Yield:
6 servings
Level:
Easy

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

Directions

Watch how to make this recipe.

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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Step-by-step photos

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