Corn with Thyme and a Little Garlic Butter
There is nothing better than a great little side dish that adds just a hint of spice, and a bit of filling stuff without messing up that grand presentation you’ve got coming for the main dish. That’s where this little corn with thyme dish comes into play. I haven’t done a lot of side dishes here at Discovery Cooking, but this one, no matter how simple, is one you should always have around.
First off, the corn. When the late summer and early fall are on the line, good fresh corn right from the farmer’s market is definitely in order here. There is nothing quite like good fresh corn, and there is nothing quite like it. Trouble is, for most of us, that’s a pretty small window to hit. If your one of those lucky ones who have corn you’ve actually canned, that’s generally a good substitute. For the rest of us, high-quality frozen corn is often what we’re left with, but guess what? It’s often way better than some of the two and three-day old corn sold as fresh in the super markets. So there.
The second thing to remember is the thyme. If you can’t get fresh thyme, don’t even try this. The thyme is what gives this dish most of the flavor and there is nothing quite like that flavor. Good news, if you’re growing some thyme in the backyard, but in most days, you can now get fresh thyme in most grocery stores. The main thing is to add the thyme a little bit at a time until you’ve got just the right amount, and that may vary from when and where you’ve got it.
Add in just a little garlic in the butter sauce and you’re on your way.
- 2 cups corn (fresh or frozen)
- 1 Tbsp. thyme (you may want more or less)
- 1 clove garlic, finely minced
- 2-4 Tbsp. butter
- Steam the corn until it's just about ready (don't over cook).
- Add as much thyme as you want until the corn has just the right taste of spice.
- Warm the butter and add the garlic. As soon as you can begin to smell the garlic, add the butter to the dish. Stir and serve immediately.