Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, tarragon corn on the cob. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Nothing says summer like fresh corn on the cob. Here is a favorite flavor combo for buttering them up. Remove from the pot using tongs.
Tarragon Corn on the Cob is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Tarragon Corn on the Cob is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook tarragon corn on the cob using 4 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Tarragon Corn on the Cob:
- Get 4 ears corn
- Prepare 1 tablespoon extra-virgin olive oil
- Prepare 1 tablespoon fresh tarragon, chopped
- Make ready Kosher salt and pepper
Corn on the Cob With Tarragon. Back to Corn on the Cob With Tarragon. Who knew corn and tarragon were such a perfect match? The tarragon just seems to make the corn taste more exquisitely sweet, without being She would always serve corn still on the cob and boiled until just tender, and she used to make herb butters and freeze them in ice cube trays put into freezer.
Instructions to make Tarragon Corn on the Cob:
- Bring a large pot of water to a boil. Add the corn and cook 5 minutes. Drain and cut in halves if wanted.
- Drizzle with the oil and sprinkle with the tarragon, 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve immediately.
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. Corn on the cob is a culinary term used for a cooked ear of freshly picked maize from a cultivar of sweet corn. Sweet corn is the most common variety of maize eaten directly off the cob. As such, you may purchase the recipe from Chefs.
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