| Cuisine: South American | Type: Side Dish | Serves: 4 |
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Source:
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Ingrid Hoffman |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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2 tbs. sherry vinegar 1 tbs. fresh lemon juice 3/4 cup chopped flat leaf parsley 3 tbs. 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 |
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Instructions:
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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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2009-06-22