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Prep 25min
Total1hr25min
Ingredients5
Servings4
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Ingredients
4
ears corn with husks
1/4
cup margarine or butter
1
tablespoon Dijon mustard
1/2
teaspoon dried tarragon leaves
1/8
teaspoon pepper
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Steps
1
GRILL DIRECTIONS: To grill corn in husks, tie the tops of husks with a piece of husk or string. Soak ears in cold water 1 to 2 hours.
2
When ready to grill, place corn on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 15 to 20 minutes or until corn is tender, turning frequently.
3
Meanwhile, melt margarine in small saucepan. Stir in mustard, tarragon and pepper. Set aside.
4
Remove corn from grill; peel back husks. With tongs, hold base of corn; grasp top of silk and pull quickly to remove. Brush ears of corn with melted margarine mixture.
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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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Nutrition Facts
Serving Size:1 Serving
Calories
220
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
2g
10%
Cholesterol
0mg
0%
Sodium
240mg
10%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
12%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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