Summer Corn Sauté with Garden Herbs


The sweetness of corn gets special treatment with addition of an unusual combination of fresh herbs — tarragon, dill, plus an assortment of others of your own choice. A great summer side.

¼ C butter
1 large shallot, chopped
1 t cumin seeds
6 C fresh corn kernels (cut from about 6 large ears)
1 C chopped assorted fresh herbs (basil, cilantro, chives and parsley)
¼ C fresh dill, chopped
¼ C fresh tarragon, chopped
Sea salt and pepper to taste

Melt the butter in a large skillet over medium heat; add the shallots and cumin seeds. Sauté until shallots are golden brown, about 4 minutes. Add the corn kernels, continue sautéing until corn is tender, about 5 minutes. Remove from heat, stir in all the herbs, season with salt and pepper. Serves 6.

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