A delicious, easy side dish featuring fresh summer corn, tarragon and savory mushrooms.
corn, mushrooms, side dish, vegetables, vegetarian, weeknight
Servings: 6 servings
I recommend Kerrygold
ears of fresh corn
kernels cut off the cob
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.