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
A Recipe for
Corn On The Cob With Shallot-Thyme Butter
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
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This Recipe for Corn On The Cob With Shallot-Thyme Butter is one of thousands in the Recipes-to-go Barbecue Cookbook.
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This is a recipe for Corn On The Cob With Shallot-Thyme Butter from the recipe cookbook of Recipes-to-go (Barbecue)
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
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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
Serves: 1
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