Guest guest Posted June 21, 2009 Report Share Posted June 21, 2009 [Ed.--I've done this with marjoram, too. It's wonderful, and a combination of the two would be sublime. Oh, and white corn really is better for this.] Tarragon Corn On The Cob 4 large ears of sweet white corn, husks removed 4 tarragon sprigs 1/3 cup butter, melted 4 tsp soy sauce, low sodium if desired 2 tsp minced fresh tarragon - or - 1/2 tsp dried tarragon Place each ear of corn with a tarragon sprig on a 14 inch x 12 inch piece of heavy-duty foil. Fold the foil over the corn and seal tightly. Grill the corn, covered, over medium heat for 25-30 minutes or until tender. Turn occasionally. In a small bowl, combine the butter, soy sauce, and minced tarragon. Open the foil carefully to allow the steam to escape. Brush the corn with the butter mixture. Makes 4 servings Source: Brandy Jenkins in /Taste Of Home/ magazine Quote Link to comment Share on other sites More sharing options...
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