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Recipe Summary

prep:
20 mins
soak:
1 hr
grill:
20 mins
total:
1 hr 40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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

147 calories; fat 8.8g; cholesterol 20.4mg; saturated fat 5g; carbohydrates 17.4g; mono fat 2.3g; poly fat 0.8g; insoluble fiber 2.6g; sugars 2.9g; protein 3g; vitamin a 534.5IU; vitamin c 7.1mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 44.4mcg; sodium 261.9mg; potassium 252.6mg; calcium 10.1mg; iron 0.5mg.
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