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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 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 14x12-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.
Nutrition Facts
1 ear of corn: 261 calories, 17g fat (10g saturated fat), 40mg cholesterol, 331mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 5g protein.

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  • pigletcat
    Jul 17, 2012

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

  • fredaevans
    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

  • Qmertmd
    Jul 17, 2012

    No comment left

  • dot23
    Jul 17, 2012

    No comment left