Dried thyme, basil or chives can be used instead of the tarragon.
If you don’t want to grill the corn in the husks, remove the husks and silk from the corn and place each ear on a piece of heavy-duty foil. Brush the ears with the margarine mixture; wrap each ear in foil using double-fold seal. Grill the packets about 15 minutes or until corn is tender, turning frequently.
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