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Ingredients

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Directions

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  • In a large pot, soak corn in water for 1 hour. Snip enough thyme leaves to equal 2 teaspoons. In a small bowl blend the butter and snipped thyme. Shape in a 4-inch log. Wrap in plastic wrap and refrigerate.

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  • Remove corn from water. Remove silks by peeling back, but not detaching, the husks. Spread corn with some of the thyme-butter. Sprinkle with salt. Pull husks back around corn, adding several sprigs of thyme to each ear of corn.

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Instructions Checklist
  • Grill corn on the rack of a covered grill for 20 to 30 minutes or until kernels are tender, using tongs to turn and rearrange ears three times. Serves corn with slices of thyme butter.

Nutrition Facts

146 calories; 8.8 g total fat; 5 g saturated fat; 0.8 g polyunsaturated fat; 2.3 g monounsaturated fat; 20 mg cholesterol; 262 mg sodium. 253 mg potassium; 17.4 g carbohydrates; 2.6 g fiber; 3 g sugar; 3 g protein; 0 g trans fatty acid; 534 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

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