The savory butter is also good on potatoes, rice pasta or bread.
Serves 6.
INGREDIENTS
2 tablespoons chopped fresh thyme or 2 teaspoons dried
DIRECTIONS
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.)
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.
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[...] on the cob with shallot-thyme butter} recipe found here 8 tablespoons [1 stick butter], room temperature 2/3 cup chopped shallots [3 oz] 2 tablespoons [...]