Tarragon Corn on the Cob

Ingredients

1. 4 ears Michigan Sweet corn, shucked
2. 1 tablespoon extra-virgin olive oil
3. 1 tablespoon fresh tarragon, chopped
4. kosher salt and pepper

Directions

1. Bring a large pot of water to a boil. Add the corn and cook 5 minutes. Drain and cut into halves, if desired. Transfer to a bowl or platter.
2. Drizzle with the oil and sprinkle with the tarragon, ¼ teaspoon salt, and ¼ teaspoon pepper. Serve immediately.