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