Active Time

　　25 min

　　Total Time

　　1 1/2 hr

　　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.

　　

Ingredients

Makes 12 servings

　　12 ears of corn in the husk, stem ends trimmed

　　1 stick (1/2 cup) plus 1 tablespoon unsalted butter

　　36 sprigs fresh lemon thyme

　　

Special Equipment

an 8- to 12-qt stockpot with a tight-fitting lid

　　

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.

　　Cooks' notes:

　　·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.