Dana Treat – Treat Yourself

Corn with Tons of Herbs

Posted September 13, 2011

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.

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