Thyme Corn Sticks Recipes

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BAKED CORN WITH THYME



Baked Corn with Thyme image

Categories     Milk/Cream     Vegetable     Side     Bake     Quick & Easy     Corn     Summer     Thyme     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serving 2

Number Of Ingredients 4

1-1/2 cups fresh corn (cut from about 3 ears) or thawed frozen
1/3 cup heavy cream
1/2 teaspoon minced fresh thyme
2 tablespoons fresh bread crumbs

Steps:

  • In a bowl stir together the corn, the cream, the thyme, and salt and pepper or taste, spoon the mixture into a buttered 6-inch baking pan or gratin dish, and sprinkle the bread crumbs on top. Bake the corn mixture in the middle of a preheated 350°F. oven for 25 minutes, or until it is crusty around the edges. Broil the corn mixture under a preheated broiler about 4 inches from the heat for 2 minutes, or until the bread crumbs are toasted.

THYME CORN STICKS



Thyme Corn Sticks image

Can be prepared in 45 minutes or less.

Yield Makes 24 corn sticks

Number Of Ingredients 11

vegetable shortening for greasing molds
3 large eggs
1 1/4 stick (10 tablespoons) unsalted butter, melted and cooled
1/3 cup vegetable oil
2 cups plain yogurt
1 cup all-purpose flour
2 cups stone-ground yellow cornmeal
1 1/2 tablespoons baking powder
2 teaspoons salt
2 teaspoons sugar
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried, crumbled

Steps:

  • Preheat oven to 400°F. Grease 5- by 1 1/2-inch corn-stick molds generously with shortening and on a baking sheet heat in oven for 10 minutes.
  • While molds are heating, in a large bowl whisk together eggs, butter, oil, and yogurt. In a bowl whisk together remaining ingredients. Add flour mixture to egg mixture and combine batter well.
  • Remove molds from oven carefully and pour 1/4 cup batter into each mold. Bake corn sticks in batches in middle of oven until a tester comes out clean, about 15 to 17 minutes, and remove from molds. Corn sticks may be made 3 days in advance and kept chilled in resealable plastic bags. Reheat corn sticks on a baking sheet in 400°F. oven about 5 minutes.

CORN ON THE COB WITH SHALLOT-THYME BUTTER



Corn on the Cob with Shallot-Thyme Butter image

Categories     Herb     Side     Vegetarian     Quick & Easy     Summer     Thyme     Shallot     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

8 tablespoons (1 stick) butter, room temperature
2/3 cup chopped shallots (about 3 ounces)
2 tablespoons chopped fresh thyme or 2 teaspoons dried
6 to 9 ears fresh corn, shucked
Olive oil

Steps:

  • Melt 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.)
  • Prepare 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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