sweet corn in tarragon garlic butter

Nothing says “summer bounty” quite like golden, sweet corn. Whether it’s tossed on the barbie, eaten raw in a salad or boiled to perfection & tossed in lots of butter, we think this Sweet Corn in Tarragon Garlic Butter will please any corn lover.

Tarragon is an underutilized herb here in America. It’s slightly anise flavor has long been used in French cooking but it’s not often seen in the pages of cookbooks & cookery magazines in this part of the world. It has a unique flavor, marrying perfectly with the sweetness of corn & butter (also chicken, fish & any cream sauce). If you’ve ever eaten a steak with a silky, Bernaise sauce, chances are it’s made with tarragon vinegar, traditional used in this buttery sauce.

I’ve cut the cobs into manageable pieces not just for looks but also for ease of eating as they’re a little more dainty than gnawing on a giant cob, especially for kiddos. Once cooked to golden perfection, the corn is added to a lemony garlic & tarragon butter & tossed until it’s glistening. Serve this a good grilled steak or roasted chicken, roasted taters & slaw. I know you’ll see happy, butter-smeared faces around the table. Lovoni xo

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sweet corn in tarragon garlic butter

Cobs of corn are cut into manageable pieces for both ease of eating & presentation. Then they’re tossed in a garlicky tarragon & lemon butter sauce – so simple but completely mouthwatering & dare I say a little addictive.

Prep Time20 mins

Cook Time8 mins

Total Time24 mins

Course: Side Dish

Cuisine: American

Keyword: corn, tarragon

Servings: 5

Author: Lovoni

Cost: $5

Equipment

• large pot
• large frying pan
• strainer

Ingredients

• 5 cobs of corn, shucked
• 2 tablespoons granulated sugar
• 1 tablespoon salt
• 1/2 cup butter
• 3 garlic cloves, crushed
• 3 tablespoons chopped fresh tarragon, plus extra for garnish
• 2 tablespoons lemon juice
• 1 teaspoon sea salt
• 1 teaspoon freshly ground pepper

Instructions

• Carefully cut each cob of corn into 5 sections (about 3 inch/7.5cm). Bring a large pot of water to the boil. Add sugar, salt & corn sections; stir. Boil, partially covered, about 6 to 7 minutes until corn is bright yellow & cooked but still has a little crunch in the kernels; drain.
• While corn is cooking, melt the butter in a large frying pan over medium heat. Add the garlic as soon as the butter is melted. Cook, stirring the garlic, for 1 to 2 minutes or until softened & fragrant. Add tarragon, lemon juice, salt & pepper; stir until combined.
• Add the corn & toss to coat the corn in the butter mixture. Serve garnished with extra tarragon if desired. Serves 4 to 6.