Prep 10 mins
Cook 10 mins
The savory butter is also good on potatoes, rice, pasta, bread or even grilled steak. From Bon Appetit, August 1995.
- 8 tablespoons butter, room temperature
- 2⁄3 cup minced shallot (about 3 ounces)
- 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
- 6 -9 ears fresh corn, shucked
- olive oil
- 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.)
- 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.
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.
I really liked this! I did this on the grill, and it was great. I used shallots this time, but think I might try green onions next time....although I like the mellow flavor of the shallots. Thanks for sharing this yummy recipe!
This had and interesting flavor, the thyme seemed odd on corn at first, but the more we ate it the more we enjoyed it, I would definitely like to try it on steak. Made for 123 Hit Wonders Tag.