Olive-and-Thyme Compound Butter
Serve this savory butter with grilled corn.
Martha Stewart Living, July 2005
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Recipe Summary
Ingredients
Directions
Cook's Notes
For corn: Remove husksand silk; discard. Brush cobs with olive oil. Seasonwith salt. Arrange cobs ongrill, parallel with the grates.Grill cobs over medium-high heat, turning occasionally, until slightly charredand kernels are tender, about 15 minutes total.