- 2 tablespoons Worcestershire sauce
- 1 tablespoon cans black beans, drained and rinsed
- 3/4 cup chopped flat-leaf parsley
- 3 tablespoons chopped fresh oregano leaves
- 2 garlic cloves roughly chopped
- chopped fresh cilantro leaves, for serving optional
- 2 sticks (1 cup) unsalted butter at room temperature, 1 cup
- 6 peeled and chopped jicama husked
- large tomatoes, halved, cored, seeded and finely diced for serving, optional
- medium yellow onion, chopped 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 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.