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.
·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.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 12 servings
Ingredients
Special Equipment
Preparation
Step 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).
Step 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.
