Lemon-Tarragon Grilled Corn
If you have the time, soak the corn (after removing the silk; see step 2) for an hour or so in a bucket of cold water. Then proceed with brushing the lemon-tarragon mixture on the corn.
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons extra-light olive oil
  • 1 teaspoon tarragon
  • 4 ears of corn, unhusked
  • 3/4 teaspoon salt

1. Preheat the grill to medium. In a small bowl, combine the lemon juice, oil, and tarragon. Set aside.

2. Peel back the husk from the corn and remove the corn silk, leaving the husk attached. Rinse the corn under cold running water to dampen the husks. Brush the lemon-tarragon mixture over the corn kernels, then pull the husk back over the corn and tie with kitchen string (be sure the kitchen string is dampened, too).

3. Cook the corn in a covered grill, turning as the husks blacken, for 20 minutes or until piping hot. Remove the string and husks, sprinkle the salt over the corn, and serve.

Nutritional Information
Per ear: 114 calories, 3.3g total fat (.5g saturated), 0mg cholesterol, 2.4g dietary fiber (.1g soluble), 22g carbohydrate, 3g protein, 450mg sodium.
Good source of: folate, lutein & zeaxanthin, thiamin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version
4 ears of corn

Prep Time