Can I just drown myself in a sea of corn and not come up for air for the next 9 days?
Guys, the stress is real right now, and all I want to do is sit in a corner in my PJs with a giant bowl of Sauteed Corn with Fresh Tarragon and Shiitake Mushrooms in my lap and my cell phone turned off so I can’t answer phone calls, texts or emails. Is that too much to ask?
I’m normally not the type who would succumb to the pressure of planning a huge event like, say, ahem, my wedding(!!) But, as it’s known to do sometimes, life threw me a giant curveball yesterday and MY LAPTOP COMPLETELY DIED. Cue huge panic attack. I know, I know, it shouldn’t be that big of a deal, but when you’re in the virtual business of blogging AND your wedding is less than two weeks away, it’s a pretty. big. deal. So, please bear with me as I piece together this blog post from a foreign computer and minimally touched up photos. We’re going to be keeping it REALLY real here today…
UPDATE as of late Tuesday evening: My computer is alive! Thank goodness for our super-awesome IT guy at work who worked his magic and brought it back to life. Phew, what a relief! Back in the saddle again…
But aside from the fact that my Monday was ruined by my laptop dying, our weekend was pretty fantastic. Our friends’ wedding in Napa was absolutely stunning, the weather was perfect, the Bride was GORGEOUS…We literally couldn’t have asked for anything better. The only bummer was that we had to turn around and come home so soon! We’re really looking forward to spending more quality time in our favorite Wine Country once the wedding is behind us and we have some more free time to travel and relax 🙂
So let’s get into this Sauteed Corn with Fresh Tarragon and Shiitake Mushrooms. It’s actually a very fitting time for me to post this recipe (it’s been in my back pocket for a while), as we’re just getting back from a trip to Napa and this dish was inspired by one my Dad and I had at Ad Hoc (one of Thomas Keller’s restaurants in Yountville) back when I lived there. It was part of their prix fixe brunch menu and, as soon as we tasted it, we knew we had to recreate it at home so we could enjoy it any time we wanted.
You know what I love most about this recipe? It is soooo simple but sooooo good! Like, forehead slap, “Why didn’t I ever think of this flavor combo before?” good. After all, there are only four ingredients and it takes less than 20 minutes to make. Now how’s that for a delicious side dish?
It’s also the perfect dish for summer and all that comes with it: barbecues, dinner parties, block parties, easy weeknight meals that don’t require you to stand over the stove for long periods of time, etc. I can guarantee you that no matter who you serve this to (as long as they like mushrooms) will fall in love and ask you for the recipe. Lucky for you, you can just send them here to the blog!
So, here’s the long and short of it:
We cut some corn kernels off their cobs.
We sauté them in butter (I highly recommend using Kerrygold here) with fresh tarragon and shiitake mushrooms until the corn starts to get those tasty little golden edges.
We season with salt.
We serve in all its deliciousness.
Easiest recipe ever, right??
Okay, in light of recent (and upcoming events) I’m going to keep this short and sweet today. See you all on Friday for a super fun cocktail recipe!!! XO
- 4 tablespoons high-quality butter I recommend Kerrygold
- 5 ears of fresh corn kernels cut off the cob
- 6 ounces shiitake mushrooms sliced
- 2 tablespoons fresh tarragon chopped
- Salt to taste
- Melt butter in a large sauté pan over medium-high heat.
- Once butter is melted, add corn, mushrooms and tarragon, stirring to coat.
- Saute over medium-high heat, stirring occasionally, until corn turns lightly golden.
- Season with salt and serve immediately.
Oh heyyyyyy good lookin’!
If you liked this recipe, you might also like:
- Spicy Coconut Corn Shrimp Cocktail
- Herbed Grain Salad with Broccoli Rabe and White Beans
- Crunchy Pea Salad with Prosciutto