Corn on the Cob with Lemon-Tarragon Butter | RICARDO
A bright and buttery twist on a summer staple, this easy vegetarian recipe brings fresh corn on the cob to life with tarragon and lemon. Perfect for your next barbecue!
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Cooking tools:
- Mixing bowl
- Spatula
- Airtight container
- Refrigerator
- Pastry brush
Ingredients
- 3/4 cup (170 g) salted butter, softened
- 1 lemon, zest finely grated
- 1 tbsp (15 ml) lemon juice
- 1 tbsp tarragon leaves, finely chopped, plus more for serving
- 12 ears corn, husks removed, boiled and kept warm
- Lemon wedges (optional)
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