Personalized Chef Aprons and More!
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.