Ingredients
4
ears corn with husks
1/4
cup margarine or butter
1
tablespoon Dijon mustard
1/2
teaspoon dried tarragon leaves
1/8
teaspoon pepper
Preparation
GRILL DIRECTIONS: To grill corn in husks, tie the tops of husks 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 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.
