Herbed Corn On The Cob
- 12 ears of corn in the husk, stem ends trimmed
- 1 stick (1/2 cup) plus 1 tablespoon unsalted butter
- 36 sprigs fresh lemon thyme
- an 8- to 12-qt stockpot with a tight-fitting lid
- Shuck corn, leaving husks attached at base. Discard corn silk. Spread about 3/4 tablespoon butter over each cob, then lay 3 thyme sprigs against each cob, pressing them gently into butter. Pull husks back up over corn. Remove 3 pieces of husk and tear into 12 strips total. Tie top of each husk closed with a strip, then let stand 1 hour (for flavors to develop).
- Bring 1 inch of water to a boil in pot (see cooks' note, below), then stand 4 to 6 ears of corn in pot (depending on size of pot), tied ends up, and steam, covered, moving outer ears to inside once with tongs, until crisp-tender, about 6 minutes. Steam remaining corn, in batches if necessary, in same manner, adding water as necessary. Serve with salt and additional butter on the side.
corn, butter, lemon thyme
Taken from www.epicurious.com/recipes/food/views/herbed-corn-on-the-cob-235027 (may not work)