Braised corn with white wine and tarragon


Braised corn with white wine and tarragon

Total Time: 50 Mins


  • 1 tablespoon olive oil
  • 6 (1.5kg) fresh corn cobs, trimmed, kernels removed (see note)
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 2 dried bay leaves
  • 40g butter
  • 2 tablespoons chopped fresh tarragon leaves


  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.