Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Advanced Search
|
Advanced Search
Recipe

Grilled Corn Planks with Tarragon Crème Fraîche

ByJudith Fertig Fine Cooking Issue 124
Scott Phillips

Servings:4

Cutting the corn kernels from the cob in connected planks gives this simple side dish a cool appearance, but the dish is delicious even if the planks don’t stay intact. Serve with grilled, fried, or roasted chicken.

Ingredients

  • 4 medium ears corn, shucked and silks removed
  • Olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 1/3 cup crème fraîche
  • 2 Tbs. chopped fresh tarragon
  • 2 tsp. tarragon or white wine vinegar

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 25
  • Sodium (mg): 90
  • Carbohydrates (g): 17
  • Fiber (g): 2
  • Protein (g): 4

Preparation

  • Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.
  • In a medium bowl, whisk together the crème fraîche, tarragon, vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper.
  • Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.
  • Using a serrated knife, cut the kernels from the corn cobs, keeping them in planks as much as possible; transfer to a serving dish. Drizzle the sauce over the corn and serve.
(1 rating) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews (1 review)

  • tlamo| 07/28/2018

    Wonderful recipe. Simple to prepare and delicious. The tarragon is essential. I’ve made this countless times with fresh, local corn.

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Videos

View All

Connect

按照烹饪你的罚款favorite social networks

Fine Cooking Magazine

© Copyright 2022 Meredith Corporation. All Rights Reserved.

Double Check

Do you really want to delete the list,?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a Fine Cooking subscriber to access this feature.

Fine Cooking Cover

Orlearn more

Already a subscriber?

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.