Serves 6

Corn on the Cob with Tarragon Butter

8 ears of corn, husks removed

1 stick unsalted butter, softened at room temperature

4 Tbsp chopped fresh tarragon

1 clove of garlic, minced

juice of 1 lemon

salt and pepper

Place the corn in boiling water for 12 minutes. While the corn is cooking, place the softened butter, tarragon, garlic, lemon juice, salt and pepper in the bowl of a food processor. Process until all ingredients are completely combined.

Make 8 small packets of butter using plastic wrap and twisting the ends like candy wrappers. These packets may be frozen for transportation and should be soft in time for dinner.

Drain the corn and wrap each ear individually in foil while still warm. Serve with the tarragon butter packets.