Thyme Corn Sticks Recipes

SAUTEED CORN WITH THYME AND LEMON

Steps:

• Melt butter in heavy large skillet over medium high heat. Add corn, thyme, lemon juice and sugar and saute until tender, about 5 minutes. Season to taste with salt and pepper.

GRILLED CORN WITH THYME

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Combine the remaining ingredients; spread over corn. Rewrap corn in husks and secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.

CORN ON THE COB WITH SHALLOT-THYME BUTTER

Steps:

• Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté 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. (Butter can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
• 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.

BAKED CORN WITH THYME

Steps:

• In a bowl stir together the corn, the cream, the thyme, and salt and pepper or taste, spoon the mixture into a buttered 6-inch baking pan or gratin dish, and sprinkle the bread crumbs on top. Bake the corn mixture in the middle of a preheated 350°F. oven for 25 minutes, or until it is crusty around the edges. Broil the corn mixture under a preheated broiler about 4 inches from the heat for 2 minutes, or until the bread crumbs are toasted.