Summer Corn Sauté with Tons of Herbs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3/4 teaspoon freshly ground black pepper
- 1 teaspoon cumin seeds
- 1/4 cup chopped fresh dill
- 1 teaspoon coarse kosher salt
- 1 large shallot, chopped
- 1/4 cup (1/2 stick) butter
- Carbohydrate 41 g(14%)
- Cholesterol 20 mg(7%)
- Fat 10 g(15%)
- Fiber 5 g(19%)
- Protein 6 g(13%)
- Saturated Fat 5 g(26%)
- Sodium 329 mg(14%)
- Calories 273
Preparation 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 bowl and serve.
Preparation 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 bowl and serve.
