Corn on the Cob With Shallot-Thyme Butter

READY IN: 20mins
Recipe by swissms

The savory butter is also good on potatoes, rice, pasta, bread or even grilled steak. From Bon Appetit, August 1995.

Top Review by 2Bleu

We really enjoyed this. I baked the corn in the oven. I minced the shallots extremely small and it worked out great, and staying on the corn.

Ingredients Nutrition

Directions

  1. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté until brown, about 4 minutes. Cool. Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper. (Butter can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
  2. Prepare barbecue (medium-high heat). Brush corn with olive oil. Grill corn away from direct heat until just cooked and beginning to brown in a few places, turning frequently, about 10 minutes. Alternatively, omit brushing corn with olive oil and cook in large pot of boiling salted water until tender, about 6 minutes, drain. Serve corn with shallot-thyme butter.

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