1/4 cup (1/2 stick) butter
1 large shallot, chopped
1 teaspoon cumin seeds
6 cups fresh corn kernels (cut from about 9 large ears – or a large bag or two of frozen Silver Queen corn)
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
1 cup chopped assorted fresh herbs (such as basil, cilantro, chives, and parsley)
1/4 cup chopped fresh dill
1/4 cup chopped fresh tarragon

Melt butter in heavy large skillet over medium heat. Add shallot and cumin seeds.

Sauté until shallot is golden brown, about 4 minutes. Add corn kernels, 1 teaspoon coarse salt, and 3/4 teaspoon pepper. Sauté until corn is tender, about 5 minutes. Remove from heat and mix in all herbs.

Season to taste with salt. Transfer corn to bowl and serve

And I seem to have more and more vegetarian (or at least non-meat eating) friends, so I’m including on each menu delicious items for them as well.

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