Braised corn with white wine and tarragon

Try the secret recipe from the kernel that everyones stalking about!

Recipe «Braised corn with white wine and tarragon» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 6 fresh corn cobs, trimmed, kernels removed, 1 cup dry white wine, 1 cup Massel chicken style liquid stock, 2 dried bay leaves , 40g butter, 2 tbsp chopped fresh tarragon leaves .

Ingredients:

• 1 tbsp olive oil 
• 6 fresh corn cobs, trimmed, kernels removed 
• 1 cup dry white wine 
• 1 cup Massel chicken style liquid stock 
• 2 dried bay leaves 
• 40g butter 
• 2 tbsp chopped fresh tarragon leaves 

Instructions

1. Preheat oven to 200°C/180°C fan-forced. Heat oil in a large, heavy-based, ovenproof frying pan (with lid) over high heat. Cook corn, uncovered, stirring occasionally, for 5 minutes or until light golden. Add wine (be careful, as wine may spatter). Cook, stirring, for 1 minute or until liquid has reduced by half. Add stock and bay leaves. Cover. Transfer to oven.
2. Bake for 30 minutes, stirring halfway during cooking, or until corn is tender. Remove and discard bay leaves. Top with butter. Sprinkle with tarragon. Serve.