Food & Wine
Corn on the cob with shallot and thyme butter
The classic corn on cob gets a delicious update with the beautiful, subtle flavours of this shallot and thyme butter.
Serves: 6 to 8
Ingredients:
- 110g butter, room temperature
- 2 tablespoon olive oil
- ½ cup shallots
- 2 tablespoon fresh thyme, chopped
- 6 to 8 ears fresh corn
- Salt and pepper, to season
Method:
- Melt 2 tablespoon of butter in small pan over medium heat. Add shallots and cook for 3 minutes, or until browned. Cool.
- In a blender, add remaining butter and fresh thyme. Pour in shallot mixture. Blend well. Season with salt and pepper.
- Heat barbeque to medium high heat. Brush corn with olive oil. Grill corn, turning, until just cooked. Brush with shallot-thyme butter. Serve.
Tip: If you have leftover butter, toss it with veggies or spread it on bread.
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