Fresh Corn With Thyme Butter
Yields 8 half ears of corn. Recipe is by Teresa B. Day.
4 ears corn, husked
2 teaspoons salt, divided
1 tablespoon fresh chopped thyme
1/2 teaspoon pepper
1 teaspoon granulated garlic
1. Cut corn cobs in half. Place in a stock pot and cover with water. Add 1 teaspoon salt. Bring to a boil and let cook for 10 minutes.
2. Meanwhile, melt butter and chop fresh thyme. Whisk in the thyme, 1 teaspoon of salt, pepper and garlic. Drain the corn from the water, then brush on the melted butter.
3. Serve immediately or wrap in foil to keep warm. This works well with grilled or roasted corn as well.