Ingredients
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3 tablespoons chopped fresh oregano leaves
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2 tablespoons sherry wine vinegar
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1 tablespoon fresh lemon juice
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3/4 cup chopped flat leaf parsley
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2 garlic cloves, roughly chopped
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1 pinch red pepper flakes
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1 cup unsalted butter, at room temperature
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salt
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6 ears corn, husked
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grated Cotija cheese, for serving
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lime wedge, for serving
Instructions
- 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.