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Summer Corn Sauté With Tons of Herbs Recipe

When You Tire of Corn on the Cob, Make Sautéed Corn

Although I love the flavor of corn, simply eating it off the cob can get a little boring. That's why I incorporate it in salads or quick and easy sautes. Upon reading this recipe in the current issue of Bon Appétit, I knew I would enjoy it.

It's an effortless dish; basically you take corn and saute it in butter, then throw in a bunch of herbs. It's uncomplicated, but wonderfully fresh with the pure flavors of Summer highlighted. I served it with grilled buttermilk chicken and it was the perfect side.

It's a pretty versatile recipe: the sautéed corn would be great over mixed greens, tossed in a warm tortilla and topped with crumbled cotija cheese, or on a crisp pizza dough with dollops of ricotta. Add the method to your repertoire now.

Summer Corn Sauté With Tons of Herbs

From Bon Appétit

Summer Corn Sauté With Tons of Herbs Recipe 2010-08-20 10:06:12


  1. 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)
    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*


  1. Melt butter in heavy large skillet over medium heat. Add shallot and cumin seeds. Sauté until shallot is golden brown, about 4 minutes.
  2. Add corn kernels, 1 teaspoon coarse salt, and 3/4 teaspoon pepper. Sauté until corn is tender, about 5 minutes.
  3. Remove from heat and mix in all herbs. Season to taste with salt. Transfer corn to bowl and serve.

Serves 6.

*Instead of using dill and tarragon, I increased the amount of assorted herbs to 1 1/2 cups.

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