Tarragon Corn on the Cob Recipe
Tarragon Corn on the Cob Recipe photo by Taste of Home

Tarragon Corn on the Cob Recipe

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Nothing says summer like the fresh flavor of grilled corn, and these ears show them off at their best. Brandy Jenkins — Greenwood, Mississippi
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 4 large ears sweet corn, husks removed
  • 4 tarragon sprigs
  • 1/3 cup butter, melted
  • 4 teaspoons reduced-sodium soy sauce
  • 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon

Nutritional Facts

1 ear of corn equals 261 calories, 17 g fat (10 g saturated fat), 40 mg cholesterol, 331 mg sodium, 28 g carbohydrate, 4 g fiber, 5 g protein.

Directions

  1. Place each ear of corn with a tarragon sprig on a 14-in. x 12-in. piece of heavy-duty foil. Fold foil over corn and seal tightly. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
  2. In a small bowl, combine the butter, soy sauce and minced tarragon. Open foil carefully to allow steam to escape; brush corn with butter mixture. Yield: 4 servings.
Originally published as Tarragon Corn on the Cob in Simple & Delicious July/August 2009, p15

Nutritional Facts

1 ear of corn equals 261 calories, 17 g fat (10 g saturated fat), 40 mg cholesterol, 331 mg sodium, 28 g carbohydrate, 4 g fiber, 5 g protein.

Reviews for Tarragon Corn on the Cob

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   (2)
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MY REVIEW
Reviewed Jul. 17, 2012

You can also baste with butter, wrap in wax paper and micro for about 2 1/2 min. Really good!

MY REVIEW
Reviewed Jul. 17, 2012

It really is 'tastie,' just go light on the Tarragon as 'too much' will over power the taste of the corn. Best way I've done this is ear of corn, baste with butter then sprinle on the chopped fresh T-G. Wrap in Plastic wrap and micro-wave.

You've got all the flavor, in minutes, and not enough time to 'over spice.'

fae

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