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Categories:Viewed: 53 - Published at: 8 years ago
Ingredients
- 4 ears corn, shucked
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh tarragon, chopped
- Kosher salt and pepper
Method
- 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, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.