Ingredients
6 ears fresh corn -- shucked
1 olive oil
SHALLOTTHYME BUTTER
8 tbsp butter -- room temperature
2/3 cup shallots -- chopped
2 tbsp 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
Servings: 1 servings
Corn On The Cob With Shallot-Thyme Butter Recipe brought to you by Recipe Ideas
Categories: Vegetable
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We hope you enjoy this Corn On The Cob With Shallot Thyme Butter recipe.
