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Olive-and-Thyme Compound Butter

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Serve this savory butter with grilled corn.

Source: Martha Stewart Living, July 2005
Yield

Ingredients

Directions

Cook's Notes

For corn: Remove husks and silk; discard. Brush cobs with olive oil. Season with salt. Arrange cobs on grill, parallel with the grates. Grill cobs over medium-high heat, turning occasionally, until slightly charred and kernels are tender, about 15 minutes total.

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