Corn On The Cob With Shallot-thyme Butter Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
6 Ears: fresh corn, shucked
Olive oil,
Shallot-Thyme 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Vegetables