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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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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.
| 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 |
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