Tarragon Corn

Ingredients

• 4 Tbsp butter 
• 0.5 cup shallots chopped (can sub onions)
• 3 cups regular corn (from 4 ears of corn)
• 1 Tbsp an anise liqueur such as ouzo 
• 0.5 teaspoon salt if using butter unsalted to taste
• 1 Tbsp tarragon fresh packed minced
• 1 Dash pepper white black (or pepper if is unavailable)

Equipment

• sauce pan

Directions

1. Cook the shallots in butter: Melt the butter in a medium sized saucepan on medium heat.
2. Add the shallots and cook until translucent, about 3 minutes.
3. Add the corn, salt, and anise liqueur if using (if not using, add 1 Tbsp water). Bring to a simmer, cover, reduce the heat to low, and cook for 15-20 minutes, until the corn is tender.
4. Remove from heat, stir in the tarragon.
5. Add pepper and more salt to taste.