Michelle Reed
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:

Method:

  1. Melt 2 tablespoon of butter in small pan over medium heat. Add shallots and cook for 3 minutes, or until browned. Cool.
  2. In a blender, add remaining butter and fresh thyme. Pour in shallot mixture. Blend well. Season with salt and pepper.
  3. 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.

 

Related links:

Baked parmesan zucchini

DIY barbecue sauce

Middle Eastern lamb burgers

 

Tags:
food, recipe, corn, shallot