Corn on the Cob with Shallot-Thyme Butter

• 8 tablespoons (1 stick) butter, room temperaturebutter
• 2/3 cup chopped shallots (about 3 ounces)shallot
• 2 tablespoons chopped fresh thyme or 2 teaspoons driedthyme
• 6 to 9 ears fresh corn, shuckedcorn
• Olive oilolive-oil

1. 01Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté until brown, about 4 minutes. Cool. Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper. (Butter can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
2. 02Prepare barbecue (medium-high heat). Brush corn with olive oil. Grill corn away from direct heat until just cooked and beginning to brown in a few places, turning frequently, about 10 minutes. Alternatively, omit brushing corn with olive oil and cook in large pot of boiling salted water until tender, about 6 minutes, drain. Serve corn with shallot-thyme butter.

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