Hot Corn with Chimichurri Butter

Ingredients

• 6 servings cotija cheese grated for serving, optional
• 6  ears corn husked
• 0.8 cup flat parsley chopped
• 2  garlic cloves roughly chopped
• 1 tablespoon juice of lemon fresh
• 6 servings lime wedges for serving, optional
• 3 tablespoons oregano leaves fresh chopped
• 6 servings salt 
• 2 tablespoons sherry vinegar 
• 1 cup butter unsalted at room temperature

Equipment

• food processor
• bowl
• pot
• plastic wrap
• kitchen towels
• cheesecloth

Directions

1. Watch how to make this recipe.
2. Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped.
3. Transfer the mixture to a piece of cheesecloth or a kitchen towel and wring out the excess liquid.
4. Place the mixture in a small bowl and stir in the butter.
5. 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.
6. Meanwhile, bring large pot of salted water to a boil.
7. Add the corn and boil until it is tender, about 5 to 7 minutes.
8. Drain and transfer to a serving platter.
9. Place a disk of chimichurri butter on each ear of corn and serve sprinkled with Cotija cheese and a lime wedge on the side.