Grilled Corn with Thyme Butter

  • Servings: 4

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  • 4 large ears of corn—husks pulled back but not removed, corn silk discarded and husks replaced
  • 4 tablespoons unsalted butter, softened
  • 2 teaspoons minced fresh thyme
  • Salt and freshly ground pepper

How to make this recipe

  1. Light the grill. Soak the corn in a large bowl of cold water for 15 minutes, then drain. Grill over moderately high heat for about 20 minutes, turning often, until tender; the husks will blacken.

  2. Combine the butter and thyme. Serve the corn with the butter, salt and pepper.

Contributed By Published June 1996

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