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 Hamburger/Search Icon
Recipe

Grilled Corn Planks with Tarragon Crème Fraîche

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.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks