Regarding the anise liqueur the recipe calls for, I think it's a nice touch, but not necessary. You'll get enough of the flavor with the tarragon if you are avoiding alcohol or don't have an anise liqueur on hand.
- 4 Tbsp butter
- 1/2 cup chopped shallots (can sub onions)
- 3 cups corn (from about 4 ears of corn)*
- 1 Tbsp of an anise liqueur such as Ouzo, Pernod, Pastis or Sambuca (optional)
- 1/2 teaspoon of salt if using unsalted butter, more to taste
- 1 Tbsp packed, minced fresh tarragon
- Dash of white pepper (or black pepper if white is unavailable)
* 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.
1 Cook the shallots in butter: Melt the butter in a medium sized saucepan on medium heat. Add the shallots and cook until translucent, about 3 minutes.
2 Add the corn, salt, and anise liqueur if using (if not using, add 1 Tbsp water). Bring to a simmer, cover, reduce the heat to low, and cook for 15-20 minutes, until the corn is tender.
3 Remove from heat, stir in the tarragon. Add pepper and more salt to taste.