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Tarragon Corn on the Cob

 Tarragon Corn on the Cob
Nothing says summer like the fresh flavor of grilled corn, and these ears show them off at their best. Brandy Jenkins — Greenwood, Mississippi
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.
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.