Fine Cooking Magazine - November/December 2020

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

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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Reviews

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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.

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What We're Cooking Now

Name: Grilled Corn Planks with Tarragon Crème Fraîche
Yield: 4 servings
Cuisine: American
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