Corn on the Cob With Tarragon
Serves 4|
Hands-On Time:
10m
|
Total Time:
10m
Ingredients
- 4 ears corn, shucked
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh tarragon, chopped
- kosher salt and pepper
Directions
- 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.
- Drizzle with the oil and sprinkle with the tarragon, ¼ teaspoon salt, and ¼ teaspoon pepper. Serve immediately.
Nutritional Information
- Per Serving
- Calories 108Calories From Fat 37%
- Protein 3g
- Carbohydrate 17g
- Sugar 3g
- Fiber 2g
- Fat 4g
- Sat Fat 1g
- Sodium 134mg
- Cholesterol 0mg
What does this mean? See Nutrition 101.
Quick Tip
Blanching vegetables locks in flavor, texture, and color, and you don't have to worry about undercooking or overcooking.
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