Sauteed Corn With Chipolte Chiles And Thyme

• 1/2 cups butter
• 3 shallots, chopped
• 1 tablespoon finely chopped canned chipotle chiles
• 3 packages frozen petite white corn kernels, thawed and well drained
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
• Salt and freshly ground pepper
• Fresh thyme sprigs, optional

1. In a large, heavy frying pan over medium heat melt the butter. When hot, add the shallots and saute, stirring until tender, about 2 minutes. Add the chiles and stir for 30 seconds longer.
2. Add the corn and chopped or dried thyme and cook, stirring frequently, until tender, about 5 minutes. Season to taste with salt and pepper and transfer to a warmed serving dish. Garnish with thyme sprigs, if desired, and serve at once.

butter, shallots, chiles, frozen petite white corn kernels, thyme, salt, thyme

Taken from www.epicurious.com/recipes/member/views/sauteed-corn-with-chipolte-chiles-and-thyme-1249882 (may not work)