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Recipe

Grilled Corn Planks with Tarragon Crème Fraîche

By Judith 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.
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