Hot Corn With Chimichurri Butter

• 2 tablespoons sherry wine vinegar
• 1 tablespoon fresh lemon juice
• 3/4 cup chopped flat leaf parsley
• 3 tablespoons chopped fresh oregano leaves
• 2 garlic cloves, roughly chopped
• 1 pinch red pepper flakes (optional)
• 1 cup unsalted butter, at room temperature
• salt
• 6 ears corn, husked
• grated Cotija cheese, for serving (optional)
• lime wedge, 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.
2. 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.
3. 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.
4. 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.
5. Place a disk of chimichurri butter on each ear of corn and serve sprinkled with Cotija cheese and a lime wedge on the side.

sherry wine vinegar, lemon juice, flat leaf parsley, oregano, garlic, red pepper, unsalted butter, salt, corn, cotija cheese, lime

Taken from www.food.com/recipe/hot-corn-with-chimichurri-butter-248248 (may not work)