Corn On The Cob With Shallot-Thyme Butter

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Servings: 6 Difficulty: Intermediate
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Sweet grilled corn elevated with a savory, aromatic compound butter
Corn on the Cob With Shallot-Thyme Butter recipe image

This dish transforms humble fresh corn into a sophisticated side dish perfect for summer gatherings or weeknight dinners. The key is the shallot-thyme butter, which adds a savory depth that cuts through the natural sweetness of the kernels. Whether you prefer the charred flavor of grilling or the tender texture of boiling, this recipe delivers a delightful contrast of warm, juicy corn and rich, herbaceous butter. It’s simple enough for everyday meals yet impressive enough for entertaining, offering a fresh, vibrant taste that complements grilled meats or stands alone as a light vegetarian option.

Corn on the Cob With Shallot-Thyme Butter recipe image
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Corn On The Cob With Shallot-Thyme Butter

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 129.0

Description

This dish transforms humble fresh corn into a sophisticated side dish perfect for summer gatherings or weeknight dinners. The key is the shallot-thyme butter, which adds a savory depth that cuts through the natural sweetness of the kernels. Whether you prefer the charred flavor of grilling or the tender texture of boiling, this recipe delivers a delightful contrast of warm, juicy corn and rich, herbaceous butter. It&# 226;ÂÂs simple enough for everyday meals yet impressive enough for entertaining, offering a fresh, vibrant taste that complements grilled meats or stands alone as a light vegetarian option.

Ingredients

Directions

  1. Melt 2 tablespoons of butter in a heavy small skillet over medium heat.
  2. Add chopped shallots to the skillet and sauté until browned, about 4 minutes.
  3. Remove the skillet from heat and allow the shallots to cool completely.
  4. In a small bowl, combine the remaining softened butter with chopped fresh thyme.
  5. Stir the cooled shallot mixture into the thyme butter until well blended.
  6. Season the compound butter with salt and pepper to taste.
  7. Cover and refrigerate the butter if preparing ahead; bring to room temperature before serving.
  8. Preheat a barbecue grill to medium-high heat.
  9. Brush the shucked corn ears lightly with olive oil.
  10. Grill the corn, turning frequently, until just cooked and slightly browned in spots, about 10 minutes.
  11. Alternatively, boil the corn in a large pot of salted water until tender, about 6 minutes, then drain.
  12. Serve the hot corn immediately with a generous dollop of the shallot-thyme butter.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 129.0kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 22.5mg1%
Total Carbohydrate 28.5g10%
Dietary Fiber 3.6g15%
Sugars 4.8g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn, grilled corn, boiled corn, shallot butter, thyme butter, compound butter, summer side dish, vegetarian, bbq side, fresh herbs, easy recipe, corn on the cob, side dish, grilling, boiling, herb butter, summer cooking, corn recipe, vegetable side, comfort food
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