Corn with Chimichurri Butter

2 TB. sherry vinegar (have also used red wine vinegar and was great)
1 TB. fresh lemon juice
3/4 c. fresh parsley, chopped
3 TB. fresh oregano leaves
2 garlic cloves, roughly chopped
pinch of red pepper flakes
2 sticks butter, room temperature
salt
6 ears corn, husked
cotija cheese, grated, optional
lime wedges, optional, for serving

Place 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 kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and add the butter and combine.

If not using the butter right away you can transfer the butter to plastic wrap, make into a log, and refrigerate until you are ready to use it or you want the butter hard for the corn.

Boil or grill the corn until done. I always grill mine. It has a lot more flavor.
Serve as corn on the cob with hardened butter, or cut the corn off the cob and toss with some of the butter. You will have some left over. Freeze it and use it later.

Add cheese and lime if desired. I usually don't, but yummy if you do.

Submitted by: Kamdyn