Corn on the Cob With Shallot-Thyme Butter

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

• Ready In: 20 mins
• Serves: 6

Ingredients

• 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

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.