On the cob or off, either way. When summer has fully arrived and corn is in season, nothing beats it. A while back I had a lovely meal at Bouchon Bistro in Yountville that featured a side of corn kernels that had been slowly cooked in butter and Pernod and tossed with fresh tarragon. This is my attempt to recreate the dish and I think we’ve come pretty close! With all the fresh tarragon growing in my garden I’ve been on the lookout for recipes that would use it well. Who knew corn and tarragon were such a perfect match? The tarragon just seems to make the corn taste more exquisitely sweet, without being overbearing.
- If using fresh corn, to remove corn from the cob first remove the husks and strings. Stand the corn up with the tip down in a large shallow pan like a baking dish. Using a sharp chef’s knife, use long downward strokes to remove the corn kernels from the cob. You might find it easier to use a bundt pan to hold the ear of corn and catch the kernels. Or you can use a corn stripper.
