Tarragon Corn

Ingredients

• 4 Tbsp butter
• 1/2 cup chopped shallots
• 3 cups corn *
• 1 Tbsp of an anise liqueur such as Ouzo, Pernod, Pastis or Sambuca
• 1/2 teaspoon of salt if using unsalted butter, more to taste
• 1 Tbsp packed, minced fresh tarragon
• Dash of white pepper

Directions

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.