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.
large frying pan
- 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
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.