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Friday, November 13, 2015

Grilled Corn on the Cob with Tarragon Butter

Course Side Dishes
Prep. Time 10 mins
Cooking Time 15 - 17 mins
Yields 12 ears corn

1 cup (250 ml) milk
12 fresh ears corn

Tarragon butter:
4 oz (112 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.

Tarragon butter:
In bowl, whip together all ingredients. Keep cool. Warm lightly in microwave oven if using to brush corn.

Per serving
Energy: 478 Calories
Protein: 16 g
Carbohydrate: 83 g
Fat: 16 g
Calcium: 5 % / 85 mg

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