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
1tablespoon unsalted butter
2tablespoons extra virgin olive oil
8earscorn, husked and kernels cut off cob (about 4 cups)
3shallots, diced (about 3/4 cup)
sea salt and freshly ground black pepper, to taste
2tablespoons 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.