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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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