Sweet corn and tarragon goes particularly well with chicken and turkey, but there’s no reason why you can’t serve it with ham, duck or other vegetable dishes. It brings a lovely splash of colour to the table.
2 sweet corn
50g (about 1¾ oz) butter
2 Tbsp chopped shallot
2 large (or 4 small) red or yellow peppers (bell peppers / capsicums)
500g (a generous lb) new potatoes
Small bunch fresh tarragon, or 1 tsp dried tarragon
Freshly ground black pepper
1 Remove the husks and silks from the sweet corn. Shave off the kernels with a sharp knife. Put kernels in a large frying pan (skillet) with the butter and shallot. Halve the peppers, remove cores and seed and chop roughly. Add to pan. Cook gently for about 25 minutes, stirring often, especially towards the end of cooking. Everything should be tender and the vegetables just starting to caramelise.
2 Meanwhile, scrub the potatoes, or peel if the skin is tough. Steam or boil in the usual way. When tender, drain and drape with paper towels. Leave for 5 minutes, then slice thickly. Add to sweet corn and peppers along with tarragon. Toss gently together, seasoning with salt and pepper. If the mixture has cooled, reheat gently until piping hot. Spoon into a warmed dish and serve.