 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Nothing says summer like the fresh flavor of grilled corn, and these ears show them off at their best. Brandy Jenkins â Greenwood, Mississippi Ingredients:
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 |
Directions:
1. Place each ear of corn with a tarragon sprig on a 14-in. x 12-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.
2. 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. Yield: 4 servings.
|
|