Summer Corn Sauté with Tons of Herbs
A vibrant summer side dish featuring fresh corn kernels sautéed with butter, shallots, and cumin seeds, then finished with an abundance of fresh herbs including basil, cilantro, chives, parsley, dill, and tarragon.
6 servings
10 min
Ingredients
- •¼ cup butter
- •1 large shallot
- •1 teaspoon cumin seeds
- •6 cups fresh corn kernels
- •1 teaspoon coarse kosher salt
- •¾ teaspoon freshly ground black pepper
- •1 cup chopped assorted fresh herbs
- •¼ cup chopped fresh dill
- •¼ cup chopped fresh tarragon
Cooking Instructions
- 1.
Melt butter in heavy large skillet over medium heat. Add shallot and cumin seeds. Sauté until shallot is golden brown, about 4 minutes. Add corn kernels, 1 teaspoon coarse salt, and 3/4 teaspoon pepper. Sauté until corn is tender, about 5 minutes. Remove from heat and mix in all herbs. Season to taste with salt. Transfer corn to bowl and serve.
10 min
