Herb-Butter Corn
Tamara Brown
This is a recipe that I make for Thanksgiving. The key to the sauce is the melted butter. It needs to be hot to coax the herbs to release their flavor. Don’t give it a chance to cool off. If it starts to congeal, reheat it.
ingredients
- 1 Tbs. chopped parsley
- 1 Tbs. chopped tarragon
- 1 Tbs. chopped chives
- salt and pepper to taste
- 1 tsp. lemon juice
- 6 Tbs. melted butter
- 1 lb. frozen corn
directions
- 1
On a cutting board, chop the herbs together until they are finely minced. Transfer to a small bowl and add salt and pepper to taste, the lemon juice and the butter. Stir to combine. Let sit 15 minutes before serving to allow the flavors to meld.
- 2
Steam frozen corn and mix with the herb-butter mixture.
Source: Tamara Brown
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