Picante Corn with Chimichurri Butter Serves 6 Dress up plain boiled or grilled corn, with this feisty butter mixture. The chimichurri butter will keep in the fridge for a few days or for up to a month in the freezer. For an even easier side dish, defrost a bag of frozen corn in the microwave, and toss with some chimichurri butter before serving. Cotija cheese is a dry, salty, crumbly Mexican cheese. It’s fantastic sprinkled on corn. Feta cheese or ricotta salata are good substitutes. Get more servings out of the same quantity of corn by dividing each cob into two or three pieces. 1 tablespoon sherry vinegar 1 ½ tsp fresh lemon juice 1/3 rounded cup chopped flat-leaf parsley leaves 1 ½ tablespoons chopped fresh oregano leaves 1 garlic clove, coarsely chopped Red pepper flakes 1/2 cup (1 stick ) unsalted butter, at room temperature 8 ears of corn, husked Grated cotija cheese, for serving (optional) Lime wedges, for serving (optional) 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 a large pot of salted water to a boil. Add the corn and boil until it’s tender, about 5 to 7 minutes. Drain and transfer to a serving platter. Place a disc of chimichurri butter on each ear of corn and serve sprinkled with cotija cheese and with a lime wedge on the side.
Posted on: Sun, 31 Aug 2014 00:58:52 +0000
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