This one is so simple and delicious. I found it in the September 2015 issue of Rachel Ray Magazine.
Butter-Basted Cod with Tarragon Corn
2 cod fillets (5 oz. each)
3 Tbs. butter
1 1/2 cups (or two ears) of fresh corn kernels
3 Tbs. chopped shallot
2 Tbs. fresh tarragon leaves
2 lemon wedges
In a large skillet, cook cod in butter over medium-high, basting, 2 to 3 minutes per side. Season with salt & pepper; transfer to plates. In same skillet, cook corn, shallot and tarragon over medium-high, 3 minutes. Season with salt & pepper.
Serve with cod and lemon wedges. Be sure to give it a nice spritzing of the fresh lemon juice!
Yes, I used more butter. I just can't help myself! And I didn't get a picture of it all cooked, but let me tell you, it's a pretty dish with the fish browned slightly and speckled with pepper, golden corn and deep green tarragon leaves. Yum. You can use frozen corn, but in the summer, I like to figure out any way I can to use fresh sweet corn, because it's available for such a short time.