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sweet corn in tarragon garlic butter
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sweet corn in tarragon garlic butter

Cobs of corn are cut into manageable pieces for both ease of eating & presentation. Then they’re tossed in a garlicky tarragon & lemon butter sauce – so simple but completely mouthwatering & dare I say a little addictive.
Prep Time20 minutes
Cook Time8 minutes
Total Time24 minutes
Course: Side Dish
Cuisine: American
Keyword: corn, tarragon
Servings: 5
Author: Lovoni
Cost: $5


  • large pot
  • large frying pan
  • strainer


  • 5 cobs of corn, shucked
  • 2 tablespoons granulated sugar
  • 1 tablespoon salt
  • 1/2 cup butter
  • 3 garlic cloves, crushed
  • 3 tablespoons chopped fresh tarragon, plus extra for garnish
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper


  • Carefully cut each cob of corn into 5 sections (about 3 inch/7.5cm). Bring a large pot of water to the boil. Add sugar, salt & corn sections; stir. Boil, partially covered, about 6 to 7 minutes until corn is bright yellow & cooked but still has a little crunch in the kernels; drain.
  • While corn is cooking, melt the butter in a large frying pan over medium heat. Add the garlic as soon as the butter is melted. Cook, stirring the garlic, for 1 to 2 minutes or until softened & fragrant. Add tarragon, lemon juice, salt & pepper; stir until combined.
  • Add the corn & toss to coat the corn in the butter mixture. Serve garnished with extra tarragon if desired. Serves 4 to 6.