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Photo: Kana Okada; Styling: Sara Quessenberry Photo by: Photo: Kana Okada; Styling: Sara Quessenberry

Corn on the Cob with Tarragon

Real Simple JUNE 2008

  • Yield: Makes 4 servings

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 37%
  • Protein: 3g
  • Carbohydrate: 17g
  • Sugars: 3g
  • Fiber: 2g
  • Fat: 4g
  • Saturated fat: 1g
  • Sodium: 134mg
  • Cholesterol: 0mg
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Corn on the Cob with Tarragon recipe

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