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Corn on the Cob with Tarragon

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

Ingredients

  • 4 ears corn, shucked
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh tarragon, chopped
  • Kosher salt and pepper

Nutrition 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

How to Make It

  1. 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.