Sauteed Corn With Chipolte Chiles And Thyme

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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