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

Summer Corn Sauté With Tons of Herbs


  1. 1/4 cup (1/2 stick) butter
  2. 1 large shallot, chopped
  3. 1 teaspoon cumin seeds
  4. 6 cups fresh corn kernels (cut from about 9 large ears)
  5. 1 teaspoon coarse kosher salt
  6. 3/4 teaspoon freshly ground black pepper
  7. 1 cup chopped assorted fresh herbs (such as basil, cilantro, chives, and parsley)
  8. 1/4 cup chopped fresh dill*
  9. 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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