1 Tbsp of an anise liqueur such as Ouzo, Pernod, Pastis or Sambuca
1/2 teaspoon of salt if using unsalted butter, more to taste
1 Tbsp packed, minced fresh tarragon
Dash of white pepper
Directions
Melt the butter in a medium sized saucepan on medium heat. Add the shallots and cook until translucent, about 3 minutes. Add the corn, salt, and anise liqueur if using . Bring to a simmer, cover, reduce the heat to low, and cook for 15-20 minutes, until the corn is tender. Remove from heat, stir in the tarragon. Add pepper and more salt to taste.
