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Recipe courtesy of Ingrid Hoffmann

Hot Corn with Chimichurri Butter

  • Level: Easy
  • Total: 1 hr 16 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 6 min
  • Yield: 6 servings
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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

  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 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.
  2. 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.
  3. 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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