Corn on the Cob with Tarragon

Real Simple
Corn on the Cob with TarragonRecipe
Photo: Kana Okada; Styling: Sara Quessenberry
Makes 4 servings


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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, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.

Created date

May 2008

Nutritional Information

Calories 108
Caloriesfromfat 37 %
Protein 3 g
Carbohydrate 17 g
Sugars 3 g
Fiber 2 g
Fat 4 g
Satfat 1 g
Sodium 134 mg
Cholesterol 0 mg