Summer Corn Sauté with Tons of Herbs

Ingredients for Summer Corn Sauté with Tons of Herbs

• 60g (1/2 stick) butter

• 1 large shallot, chopped

• 1 teaspoon cumin seeds

• 850g fresh corn kernels (cut from about 9 large ears)

• 1 teaspoon coarse kosher salt

• 3/4 teaspoons freshly ground black pepper

• 1 cup chopped assorted fresh herbs (such as basil, coriander, 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 teaspoons 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.