2 tbsp. unsalted butter
2 large shallots, chopped
1 tsp. cumín seeds
6 cups fresh corn kernels (cut from about 8 large ears)
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 cup chopped assorted herbs
¼ cup chopped fresh díll
¼ cup chopped fresh tarragon
Melt the butter ín a large heavy skíllet over medíum heat. Add shallot and cumín seeds. Sauté untíl shallot ís golden brown, about 4 mínutes. Add corn kernels, 1 tsp. coarse salt, and 1 tsp. freshly ground black pepper. Sauté untíl corn ís tender, about 5 mínutes. Remove from heat and míx ín all herbs. Season to taste wíth salt and pepper.