Tarragon-Mustard Corn On The Cob

Treat your family with these grilled corns with the flavor of margarine - a tasty side dish. MORE+ LESS-

By Pillsbury Kitchens

August 9, 2012

ears corn with husks

1/4

cup margarine or butter

tablespoon Dijon mustard

1/2

teaspoon dried tarragon leaves

1/8

teaspoon pepper

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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.

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.