Tarragon Corn
This recipe is a simple, yet flavorful side for your 4th of July menu that will leave your guests wanting more. With savory corn and a hint of peppery tarragon, this dish has a unique flavor to spice up your cookout.
Photo and recipe originally published as Tarragon Corn by Simply Recipes.
Visit their site for more photos and details on preparation for this recipe.
Tarragon Corn
prep time: 10 min
cook time: 20 min
Ingredients
4 tbsp butter
1/2 cup chopped shallots (can sub onions)
3 cups corn (from about 4 ears of corn)*
1 tbsp of an anise liqueur such as Ouzo, Pernod, Pastis or Sambuca (optional)
1/2 tsp of salt if using unsalted butter, more to taste
1 tbsp packed, minced fresh tarragon
Dash of white pepper (or black pepper if white is unavailable)
Preparation
Cook the shallots in butter: melt the butter in a medium-sized saucepan on medium heat. Add the shallots and cook until translucent, about 3 minutes.
Add the corn, salt, and anise liqueur if using: (if not using, add 1 tbsp water). Bring to a simmer, cover, reduce the heat to low, and cook for 15-20 minutes, until the corn is tender.
Remove from heat, stir in the tarragon: add pepper and more salt to taste.
Serve and enjoy!
*Note If using fresh corn, to remove corn from the cob first remove the husks and strings. Stand the corn up with the tip down in a large shallow pan like a baking dish. Using a sharp chef's knife, use long downward strokes to remove the corn kernels from the cob. You might find it easier to use a bundt pan to hold the ear of corn and catch the kernels. Or you can use a corn stripper.
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