Ingredients

• 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

Instructions

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