Summer Corn Sauté With Tons Of Herbs

Perfect summer corn is, well, just about perfect. This recipe keeps it simple, highlighting the corn while adding the subtle flavors of cumin and a delicious mix of garden-fresh herbs.
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6


  • 1 Large skillet or sauté pan


  • 1/4 cup butter 1/2 stick
  • 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


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

Notes © Condé Nast Digital, Inc. All rights reserved.
Bon Appétit | August 2010
by Ian Knauer
Keyword corn, herbs
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