This is the Grilled Corn on the Cob with Tarragon Butter recipe.
- Prep: 10 min
- Cooking: 15 min - 17 min
- 1 cup (250 mL) Milk
- 12 fresh ears corn
- Salt to taste
- Tarragon butter
- 4 oz (125 g) butter melted
- 1 tbsp (15 mL) lemon juice
- 1 tbsp (15 mL) chopped fresh tarragon
In large saucepan of boiling water, cook ears of corn with 1 cup (250 mL) milk for 7 minutes. Drain and place on large platter. Brush with Tarragon butter.
Cook on grill over medium heat for 8 to 10 minutes, frequently turning and brushing corn with Tarragon butter. Salt lightly while cooking. Serve immediately with some sausages and grilled meat.
In bowl, whip together all ingredients. Keep cool. Warm lightly in microwave oven if using to brush corn.
|Calcium:||5 % / 85 mg|