Tarragon Corn On The Cob Recipes
TARRAGON CORN ON THE COB
Nothing says summer like the fresh flavor of grilled corn, and these ears show them off at their best. Brandy Jenkins - Greenwood, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place each ear of corn with a tarragon sprig on a 14x12-in. piece of heavy-duty foil. Fold foil over corn and seal tightly. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally., In a small bowl, combine the butter, soy sauce and minced tarragon. Open foil carefully to allow steam to escape; brush corn with butter mixture.
Nutrition Facts : Calories 261 calories, Fat 17g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 331mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein.
DELICIOUS AND EASY CORN ON THE COB
I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.
Provided by caquilter
Categories Side Dish Vegetables Corn
Time 30m
Yield 4
Number Of Ingredients 2
Steps:
- Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
- Steep corn in hot water until tender, about 25 minutes.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 17.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 3.2 g
CORN ON THE COB
When you add milk to the liquid in which you cook corn on the cob, it keeps the kernels from becoming bitter.
Provided by BeckyF
Categories Corn
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place the water, milk, butter, sugar, salt, and red pepper flakes in a large, heavy pot and bring to a rolling boil over high heat.
- Add the corn, reduce the heat to a simmer, cover, and cook until tender, about 5 to 8 minutes.
- Remove the pot from the heat and let stand until needed.
- Drain and serve hot, either plain or with the condiments of your choosing, such as oil, butter or maple syrup.
TARRAGON CREAMED CORN
Categories Milk/Cream Blender Side Vegetarian Corn Fall Summer Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cut corn kernels from cobs and set aside. Using the back of a knife and working over a large dish, scrape each cob to extract as much milk as possible. Bring corn milk, cobs, tarragon sprigs, cream, and 4 cups water to a boil in a large saucepan. Remove from heat and let sit 10 minutes.
- Strain cream mixture into another large saucepan; discard solids. Bring to a boil, reduce heat, and simmer until reduced by half, 20-25 minutes. Add reserved corn kernels and simmer until soft, 5-10 minutes; season with salt and pepper.
- Transfer 1/3 of corn mixture to a blender; add Parmesan and purée until smooth. Stir purée back into corn mixture.
- Serve creamed corn sprinkled with chopped tarragon.
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- 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.
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Servings 4Total Time 20 minsCategory Side DishesCalories 261 per serving
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