No ImageTarragon Corn

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  1. Erica

    I had a ton of fresh mint leftover from another dish so I used that instead of tarragon (also Vidalia onions) and it was amazing! I had very fresh corn and only cooked it until it was hot – about 3-5 minutes. Love your site.

    Great idea Erica, thanks for the inspiration! ~Elise

  2. Gretchen

    SO glad we made this! The tarragon is such a perfect complement to the taste of the corn. I love when flavors come together making the whole better than the sum of each part.

  3. Naomi

    I used your recipe! It was delicious. I’m not a huge fan of tarragon or anise actually but I had both on hand and they went beautifully with the corn.

  4. Barbara

    Am not keen on anise. Has anyone tried any other types of liquor or liqueur?

    Tarragon has the same licorice flavor of anise, which is the point of the anise-liqueur. So, if you don’t like anise, you might not like the tarragon either. ~Elise

  5. Jodi

    The combination sounds wonderful. Just one question: 15-20 minutes for corn? What happened to setting the water to boil while you run out to the garden, pick and quickly husk the corn, then 3 minutes in the pot and it’s done? Is California corn tougher than East Coast corn? I’ve actually eaten it right in the garden, no cooking at all. Or is it because the corn came from a store and so wasn’t all that fresh? Just wondering.

    I haven’t had much luck growing corn, so this corn came from the store. ~Elise

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