Sauteed Corn with Tarragon and Shallots

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

sauteed-corn-tarragon-shallots

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

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, flipping every few minutes with a stiff spatula, for 15 minutes, until corn and shallots are slightly caramelized. Toss with tarragon just before serving.

Serves 4 (makes 4 cups)

Prep time: 10 min

Cook time: 15

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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