Corn on the Cob With Tarragon

Corn on the Cob With Tarragon
Kana Okada

Serves 4
preparation
10
minutes
cooking
10
minutes

Ingredients

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

Directions

  1. 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.
  2. Drizzle with the oil and sprinkle with the tarragon, ¼ teaspoon salt, and ¼ teaspoon pepper. Serve immediately.
     
Sara Quessenberry
May 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 37 %
  • Protein 3 g
  • Carbohydrate 17 g
  • Sugar 3 g
  • Fiber 2 g
  • Fat 4 g
  • Sat Fat 1 g
  • Sodium 134 mg
  • Cholesterol 0 mg
What does this mean? See Nutrition 101.