Ingredients
1/2 cups butter
3 shallots, chopped
1 tablespoon finely chopped canned chipotle chiles
3 packages frozen petite white corn kernels, thawed and well drained
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
Salt and freshly ground pepper
Fresh thyme sprigs, optional
Preparation
In a large, heavy frying pan over medium heat melt the butter. When hot, add the shallots and saute, stirring until tender, about 2 minutes. Add the chiles and stir for 30 seconds longer.
Add the corn and chopped or dried thyme and cook, stirring frequently, until tender, about 5 minutes. Season to taste with salt and pepper and transfer to a warmed serving dish. Garnish with thyme sprigs, if desired, and serve at once.
