picante corn with chimichurri butter


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)




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 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.