It's amazing what a touch of butter and tarragon can do for summer-fresh sauteed corn. Elegantly simple and addictively delicious, this makes a great side dish with any meat, poultry or fish. For the best flavor, use the freshest corn you can find. Try this with our Pesto-Rubbed Butterflied Grilled Chicken, Spiced Pork Roast or Lemon-Fennel Salmon.
Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 8 ears corn, husked and kernels cut off cob (about 4 cups)
- 3 shallots, diced (about 3/4 cup)
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons fresh tarragon, minced
Instructions
- Heat butter and olive oil in a large sauté pan over medium-high heat, until butter is melted. Add corn, shallot and a pinch of salt and pepper. Toss to coat with oil and butter.
- Cook for 15 minutes, flipping every few minutes with a stiff spatula, until corn and shallots are slightly caramelized. Toss with tarragon just before serving.
Servings: 4
Makes 4 cups.
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