Corn on the Cob with Tarragon

Corn on the Cob with Tarragon
Photo by Kana Okada


  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and pepper
  • 4 ears corn, shucked
  • 1 tablespoon fresh tarragon, chopped

Bring a large pot of water to a boil. Add the corn and cook 5 minutes. Drain and cut into halves, if desired. Transfer to a bowl or platter. Drizzle with the oil and sprinkle with the tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.

View full recipe at My Recipes


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