Corn with Tons of Herbs

September 13, 2011

I’ve been writing this blog for 3½ years.  In blog years, that is like, eternity.  I’m sure there are those who wonder, why bother?  Why spend money to get it up and running and then hours a week on something that brings you no income, no direct contact with your audience?  I can very easily tell you why.  It’s reading about people’s favorite teachers which gave me so much hope about our new school and the upcoming year.  It’s sharing some personal and kind of painful stuff and getting love and support in return.  I often say this but sitting here in our little study, typing, watching the cars drive by, I most often feel that there are five people reading my blog.  And then I share on a more personal level, and I am blown away by the support.  So.  Whether you are a first time reader, a first time commenter, someone who visits often and comments often or someone who has just commented for the first time, I want to thank you for being here and for supporting me, on many different levels.

One more thing, before we move on to corn.  The winner of the $50 Target gift card is comment #92 (randomly generated and coincidentally, the year I graduated college).  Congratulations Jennifer!  I will contact you to get your mailing address!

Without further ado, I have to ask are you tired of corn yet?  Is it possible to be tired of corn?  Let’s talk about corn.  What is your favorite way to eat corn?

Up until very recently, I would have said “boiled for three minutes, slathered with butter, showered with salt”.  Because corn is pretty perfect that way.  Especially if it is height-of-the-season farmers’ market corn.  Which is the only time I buy it.  Certain vegetables I buy all year regardless of the season.  Broccoli, carrots, onions, potatoes, the usual.  All of those taste pretty good to me whether I buy them in January or July.  Tomatoes taste terrible in the winter but I need tomatoes in my life and yes I know they are a fruit.  Corn and asparagus are things I eye warily in the produce aisle, suspicious of why they are there when spring and summer are one or two seasons away.  But come late summer/early fall, I buy a lot of corn.

I catered a party for about 40 people last week and as soon as I saw this recipe, I knew I needed it on the menu.  I tested it several times beforehand and with one bite, I knew I had a winner.  I’m sure there are some of you out there who stubbornly believe that you don’t need to do much to corn to make it taste good and I encourage those of you to realize that not much is actually done here.  The corn doesn’t even cook for that long but the time it does spend in a hot pan, it is accompanied by a bit of butter, shallots, cumin seeds, and tons of herbs.  Like, tons.  The original recipe called for higher quantities of tarragon and dill, but I say use what you have.  At this time of year, I always have a lot of bits and bobs of herbs floating around and I used them all.  Cilantro, basil, tarragon, dill, mint, parsley, chives – all of them went in.  We are coming to the end of corn season but before we do, please give this a try.

One Year Ago:  Saffron Cauliflower, Summer Squash Stuffed with Goat Cheese and Mint
Two Years Ago:  Holly B’s French Bread, Thai Green Curry, Nectarine and Mascarpone Tart 
Three Years Ago:  Rosemary Aioli

Summer Corn Sauté with Tons of Herbs
Adapted from Bon Appétit
Serves 6-8

The only herb I wouldn’t use here is rosemary – I don’t think its unique flavor would mesh well with corn.  Fresh oregano is pretty strong if you are using that, just add a bit.  If you are doubling this for a party of 40, use two sauté pans and prepare for it all to be eaten.

2 tbsp. unsalted butter
2 large shallots, chopped
1 tsp. cumin seeds
6 cups fresh corn kernels (cut from about 8 large ears)
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 cup chopped assorted herbs
¼ cup chopped fresh dill
¼ cup chopped fresh tarragon

Melt the butter in a large heavy skillet over medium heat.  Add shallot and cumin seeds.  Sauté until shallot is golden brown, about 4 minutes.  Add corn kernels, 1 tsp. coarse salt, and 1 tsp. freshly ground black pepper.  Sauté until corn is tender, about 5 minutes.  Remove from heat and mix in all herbs.  Season to taste with salt and pepper.


  1. We’ve been eating sweet corn almost every night. I can’t get enough. I can’t wait to try this recipe!

    Comment by Maria — September 13, 2011 @ 3:52 pm

  2. Aaaaand I could face-plant this.

    (totally relate to your bloggyness up there. totally.)

    Comment by Bev Weidner — September 13, 2011 @ 5:16 pm

  3. I really can’t stop eating corn lately and with good reason…it’s really just perfect right now. I love it when it’s sweet enough to eat raw but I know it would also be great with all these herbs!

    Comment by Joanne — September 13, 2011 @ 5:30 pm

  4. The year you graduated college?! You are a youngster! 3 1/2 years that is wonderful!! I have only been blogging for a month and I absolutely LOVE it! Your blog is wonderful, going to try your corn!

    Comment by Lynnette — September 13, 2011 @ 7:17 pm

  5. I read almost every post and have since the beginning. Sorry that I don’t post often just to let you know that there is somebody on the receiving end.

    You continue to inspire me to try new things. When we have our house warming party there will be many Dana inspired recipes on the dining room table. Perhaps this corn recipe!

    Love and hugs,

    Comment by Kelly — September 13, 2011 @ 7:20 pm

  6. I just came back from a weekend of camping and on our way back, bought 6 ears from a local farmer. It was the best corn – no salt or butter needed, I ate it just boiled. Crazy. But this looks amazing too. I’m so happy about corn season :)

    Comment by kickpleat — September 13, 2011 @ 8:54 pm

  7. I do love corn and I am quite happy to eat it plain, but I am always up for new ideas. This one looks exceedingly tasty.

    Comment by Jacqueline — September 13, 2011 @ 10:02 pm

  8. I was just thinking the other day how summer is nearly over and I haven’t eaten enough corn! This looks delightful. I’ve been known to copy a Mexican treat and slather my corn on the cob with mayo and cayenne pepper (mmmm!). Will have to try this herbed variety. And p.s. Love that serving spoon!

    Comment by Melinda — September 13, 2011 @ 10:16 pm

  9. well I must say..corn with a ton of herbs looks wonderful. I too slather my corn with butter and salt..mmm. But this look looks a nice change up

    Comment by leslie — September 14, 2011 @ 12:44 am

  10. I LOVE corn Dana!
    I know this is YUM~o!

    Comment by teresa — September 14, 2011 @ 1:56 am

  11. This looks gorgeous!

    Comment by michelle — September 14, 2011 @ 1:59 am

  12. How good is the corn right now?? It’s just sinful. Do you think if you cut corn from the cob and then froze it, it would be alright to eat later? Or do you need to blanche it or something first?

    Comment by Clara — September 14, 2011 @ 12:19 pm

  13. Your blog came up today for me two different ways…mentioned by one of my close blogger friends (Reluctant Entertainer) and then by Gojee…so here I am and I’m sorry I haven’t been here sooner! I love this post. I often ask why I blog still, it’s been over 3 years too…but it’s all the reasons you said. I’m so grateful to anyone who has ever read my words!

    I am never sick of corn…this is exactly how I like to eat it too! Lots of fresh herbs, yum! Beautiful photo and delicious recipe!!!

    Comment by Aggie — September 14, 2011 @ 4:32 pm

  14. COnfession time: I’ve never tried to do some kind of a giveaway in my blog, because I’m afraid of having 5 people commenting, maybe 6, and that’s counting my replies :-)

    Your blog is wonderful, and I’m glad you keep going strong after the eternity of 3.5 years!

    as to favorite way to have corn, I have to say I LOVE corn souffle. I know it’s overkill, but it’s one of our favorite dishes this time of the year. I use the basic master recipe from Julia Child, adapting for corn.

    Comment by SallyBR — September 15, 2011 @ 12:15 am

  15. I love corn this time of year and we almost never eat it off the cob. I slice those kernels off and do a quick saute with some butter, chili powder and lime juice – occasionally I add some parmesan crumbles – and it is eaten up seconds after we sit down at the table. This looks yummy too!

    Comment by Charlotte — September 15, 2011 @ 4:37 am

  16. Perfect. I have more corn from my CSA this week, and I was just going to boil it on the cob like I usually do. Nope, now I’ll be trying this tonight instead!

    Comment by lisaiscooking — September 18, 2011 @ 4:56 pm

  17. I am definitely never tire of corn and would love a big bowl of this. I love your serving spoon too!

    Comment by Ashley — September 29, 2011 @ 7:52 pm

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