• 12servings
  • 25minutes

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Nutrition Info . . .

VitaminsB3, C, D, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 ears of corn in the husk, stem ends trimmed

  2. 1 stick (1/2 cup) plus

  3. 1 tablespoon unsalted butter

  4. 36 sprigs fresh lemon thyme

  5. 8- to 12-qt stockpot with a tight-fitting lid

Instructions Jump to Ingredients ↑

  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). 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.


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