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Grilled Corn



Ingredients:
4 Ears Corn with Husks
1/4 Cup(s) Margarine or Butter
1 Tablespoon(s) Dijon Mustard
1/2 Teaspoon(s) Dried Tarragon Leaves
1/8 Teaspoon(s) Pepper
Directions: Tie top of husks around corn with a piece of husk or string. Soak ears in cold water 1 to 2 hours. 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. Meanwhile, melt margarine in a small saucepan. Stir in mustard, tarragon, and pepper. Set aside. 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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