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  • 6 medium ears corn, with husks and silk
  • 1 medium shallot, minced
  • 3 Tbsp. butter or margarine, softened
  • 2 Tbsp. minced fresh parsley
  • 1 tsp. minced fresh tarragon (or a pinch dried)
  • 1 tsp. freshly grated lemon peel
  • 1/2 tsp. salt
  • 1 1/4 tsp. ground black pepper


  • Preheat outdoor grill to medium. Gently pull husks 3/4 of way down on each ear of corn; remove silk. Leave corn to soak, with husks as well as six 8-inch pieces kitchen twine, in a large pot of water for at least 15 minutes. (This helps keep husks and twine from burning on grill.)
  • Meanwhile, stir together shallot, butter, parsley, tarragon, lemon peel, salt and pepper in a small bowl.
  • Remove corn from water and drain well. Brush each ear with some butter mixture. Pull husks back up and tie them at the top of the ears with the twine.
  • Place corn on hot grill rack. Grill, turning occasionally, until husks are brown and dry and kernels are tender, 20 to 30 minutes.

Categories: Broil/Grill  Side Dish  Vegetable 
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