Corn on the Cob With Shallot-Thyme Butter |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
The savory butter is also good on potatoes, rice, pasta, bread or even grilled steak. From Bon Appetit, August 1995. 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.
|
|