Photo: Kana Okada; Styling: Sara Quessenberry
Yield
Makes 4 servings

How to Make It

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.

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