Recipe
Grilled Corn with Tarragon Butter and Scallions
- 4 Ears corn, husks and silk off
- 1/4C Salted butter
- 1/2t Fresh tarragon
- 1T Thinly sliced scallions
- 2T Olive oil
- Heat the grill.
- Whisk together scallions and olive oil. Rub oil and scallion mixture on ears of corn then wrap in foil. Poke each wrapped ear with several holes.
- Place the prepared ears on a hot grill for 15 minutes turning three times.
- In a small sauce pan over medium heat melt butter with tarragon just until it sizzles. Let stand for a few minutes.
- Remove corn from foil and drizzle with seasoned butter.
- Salt and pepper to taste.
Print this Recipe
