Tarragon Corn
A buttery, herby corn side with mellow shallots and optional anise liqueur, just right when you want summer corn to feel special.
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
Set a medium saucepan over medium heat and let the butter melt. Stir in the shallots and cook them until they turn soft and translucent, about 3 minutes. Add the corn, salt, and anise liqueur, if you’re using it; if not, pour in 1 Tbsp water. Let the mixture come to a simmer, then cover the pan, turn the heat down to low, and cook for 15-20 minutes, until the corn is tender. Take the pan off the heat and fold in the tarragon. Finish with pepper and another pinch of salt, if it needs it.