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About the Recipe: Grilled corn is chewier and lightly caramelized with a deep corn flavor. This corn was picture perfect and it didn’t need any extra butter or salt. This recipe is a keeper.
Rest the ears between the bars of the grates so you can roll them from groove to groove. Leave 2-4 grooves between ears for easy rolling.
Brush them lightly with the tarragon butter to avoid flare ups. If you have a flare up: move corn to another part of grill; close lid.
Grill over direct heat for about 4-5 minutes until some of the kernels get toasty golden but not burned.
Roll ears of corn a couple of grooves, about 1/4 turn, and brush them again. Keep browning, turning, and brushing completing all sides.
You can serve with butter and salt, but encourage guests to try them directly from the grill as they might not need additional seasoning and butter.