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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Lemon thyme, available at farmers markets and specialty produce markets, lends this corn a delicate lemony-herbal flavor, but feel free to use regular fresh thyme instead. Steaming the corn is a gentle method that allows you to cook it in butter; you can pull back the husks and use them as a handle while eating. Ingredients:
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 |
Directions:
1. 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).
2. 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.
3. Cooks' notes: ·If you don't have a pot deep enough to stand corn in, use a large roasting pan with a rack. Straddle pan across 2 burners and add just enough water to reach rack. Bring to a boil, then arrange half of corn in 1 layer on rack. Cover pan tightly with foil and steam about 6 minutes. Repeat with remaining corn. ·Corn can be husked and reassembled with butter and thyme (but not cooked) 1 day ahead and chilled, covered.
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