Summer Corn Sauté With Tons Of Herbs

• 1/4 cup (1/2 stick) butter
• 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

1. Melt butter in heavy large skillet over medium heat. Add shallot and cumin seeds. Saute until shallot is golden brown, about 4 minutes. Add corn kernels, 1 teaspoon coarse salt, and 3/4 teaspoon pepper. Saute 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.

butter, shallot, cumin seeds, fresh corn kernels, coarse kosher salt, freshly ground black pepper, herbs, dill, tarragon

Taken from www.epicurious.com/recipes/food/views/summer-corn-saute-with-tons-of-herbs-360231 (may not work)