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.

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

1. 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.

2. 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.

3. Remove from heat, stir in the tarragon: add pepper and more salt to taste.

4. 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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