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