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Corn on the Cob with Shallot-Thyme Butter

    8 tablespoons (1 stick) butter, room temperature
    2/3 cup chopped shallots (about 3 ounces)
    2 tablespoons chopped fresh thyme or 2 teaspoons dried
    6 to 9 ears fresh corn, shucked
    Olive oil

Melt 2 tablespoons butter in heavy small skillet over medium heat.
Add shallots and saute until brown, about 4 minutes. Cool. Combine
remaining 6 tablespoons butter and thyme in small bowl. Add shallot
mixture and blend well. Season to taste with salt and pepper.

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.
Alternatively, 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.