At least once a year the combination of sweet corn, butter, cream and tarragon calls me to the kitchen. It’s a gorgeous combination, and I loved it with Cyclone Chicken.
4 sweet corn 2 Tbsp butter Flaky sea salt Freshly ground black pepper ½ cup water ½ cup cream 2-3 Tbsp fresh tarragon
1 Remove husks and silks from corn cobs, then shave off the kernels. I find the easiest way to do this is to put a large wide bowl in the sink and to shave the cobs in it; the bowl contains splatters and flying kernels! Then run the back of the knife down each cob to squeeze out as much corn ‘milk’ as possible.
2 Put butter in a medium-sized saucepan and set the pan over a low-medium heat. Add the corn kernels and juices and cook for about 5 minutes, stirring often, until the corn is shiny and opening up. Season with salt and pepper, add water and half the cream.
3 Increase the heat a little. Cook the corn at a simmer for a further 5-7 minutes, or until the corn is as tender as you like it. Swirl through the tarragon, and if liked, add a splash more cream. Serve piping hot.
It’s such a lovely combination, creamy and sweet, with a gentle liqourice-vanilla note from tarragon as a backdrop. Try it on toasted muffins topped with avocado, crispy bacon rashers and roasted tomatoes, or alongside a roasted chicken.