Best 2 Tarragon Corn On The Cob Recipes

Indulge in the tantalizing flavors of summer with our delectable Tarragon Corn on the Cob. This simple yet irresistible dish elevates the classic corn on the cob to a whole new level. Grilled to perfection, each cob is generously brushed with a luscious tarragon butter, infusing it with an aromatic and savory essence. The result is a symphony of flavors that will delight your taste buds and leave you craving more.

In addition to our classic Tarragon Corn on the Cob, we offer a tantalizing array of variations to suit every palate. For a spicy kick, try our Chipotle-Lime Corn on the Cob, where a spicy-tangy glaze adds a vibrant twist to the grilled corn. If you prefer a more herbaceous flavor, our Cilantro-Lime Corn on the Cob is a delightful option, with a refreshing burst of cilantro and lime. And for those who love garlic, our Garlic-Parmesan Corn on the Cob is an absolute must-try, featuring a garlicky-cheesy spread that is sure to satisfy your cravings.

No matter which recipe you choose, our Tarragon Corn on the Cob and its variations are guaranteed to be a hit at your next barbecue, picnic, or summer gathering. So fire up the grill, gather your friends and family, and prepare to savor the deliciousness of our Tarragon Corn on the Cob extravaganza!

Let's cook with our recipes!

PERFECTLY GRILLED CORN ON THE COB

Perfectly Grilled Corn on the Cob image

Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.

Provided by Bobby Flay

Categories side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

8 ears corn
Kosher salt
BBQ Butter, recipe follows
Herb Butter, recipe follows
2 tablespoons canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
2 teaspoons Spanish paprika
1/2 teaspoon cayenne powder
1 teaspoon toasted cumin seeds
1 tablespoon ancho chili powder
1/2 cup water
1 1/2 sticks unsalted butter, slightly softened
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
2 sticks unsalted butter, at room temperature
1/4 cup chopped fresh herbs (basil, chives or tarragon)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

Heat the grill to medium.
Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
Combine in a food processor and process until smooth.

CORN WITH CILANTRO-LIME BUTTER

Corn with Cilantro-Lime Butter image

I like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1/2 cup butter, softened
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1-1/2 teaspoons grated lime zest
12 medium ears sweet corn, husked
Grated Cotija cheese, optional

Steps:

In a small bowl, mix butter, cilantro, lime juice and lime zest. Shape into a log; wrap in waxed paper. Refrigerate until firm, about 30 minutes. Wrap each ear of corn in a piece of heavy-duty foil (about 14 in. square)., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.

Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 67mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

Choose fresh corn on the cob: Look for corn with bright green husks and tightly packed kernels. Avoid corn that has brown or dried-out husks.
Soak the corn in cold water for 30 minutes before cooking: This will help the corn to cook more evenly.
Cook the corn in boiling water for 5-7 minutes, or until the kernels are tender: Do not overcook the corn, as this will make it tough.
Brush the corn with melted butter and sprinkle with salt and pepper: You can also add other seasonings, such as garlic powder, onion powder, or chili powder.
Serve the corn immediately: Corn on the cob is best when served hot off the grill or out of the pot.

Conclusion:

Tarragon corn on the cob is a delicious and easy-to-make side dish that is perfect for summer cookouts and picnics. With its sweet and savory flavor, tarragon corn on the cob is sure to be a hit with everyone at your next gathering.