Corn on the cob with shallot-thyme butter

1 Servings

Ingredients

Quantity Ingredient
6 Ears fresh corn -- shucked
Olive oil
Shallot-Thyme Butter-----
8 tablespoons Butter -- room temperature
⅔ cup Shallots -- chopped
2 tablespoons Fresh thyme -- chopped

Directions

Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and asute until brown, about 4 minutes. Cool. Combine the remaining butter and thyme in small bowl.Add shallot mixture and blend well. Season with salt and pepper to taste.(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. Alternately, 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.

Recipe By : Bon Appetit - August 1995

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