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1 Melt The Butter In A Medium Sized Saucepan On Medium Heat. Add The Shallots And Cook Until Translucent, About 3 Minutes. 2 Add The Corn, Salt, And Anise Liqueur If Using (If Not Using, Add 1 Tbsp Water). Bring To A Simmer, Cover, Reduce The Heat To Low, And Cook For 15-20 Minutes, Until The Corn Is Tender. 3 Remove From Heat, Stir In The Tarragon. Add Pepper And More Salt To Taste.
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