Grilled Corn with Texas Tarragon & Lime Butter
YIELD
~500-600ML
PREP TIME
00:30
COOKING TIME
00:30
INGREDIENTS
- 5 ears of corn with husk
- 2 tablespoon chopped Texas Tarragon
- ½ cup of butter
- zest of 1 lime
- 2 tablespoons fresh lime juice
- salt and freshly ground black pepper
METHOD
Here's a recipe to make your taste buds sing! Forget boiling your corn this summer - cook it straight on the BBQ in its husk with a delicious mouthwatering drizzle!!
- Soak the corn in a large bowl of water for 1 hour.
- Mix the butter, Texas Tarragon, lime zest and juice to form a paste.
- Grill the corn on the BBQ over a moderately high heat, turning often, until the husks are evenly charred all over — about 25 minutes.
- Carefully peel back the corn husks but leave them attached to the cob. Discard the corn silk and use the husks as a handle. Brush the corn with the butter and herb mixture.
