Grilled corn on the cob with fresh herbs

Ingredients

Start to finish: 40 minutes 
Servings: 4 
8 tablespoons of butter
4 tablespoons fresh tarragon or other fresh herbs, minced
4 ears of fresh sweet corn

Preparation

Preheat the grill to medium high. Melt butter in a saucepan over medium-low heat. Chop the tarragon and add to the butter, allowing butter to absorb the flavor for about 15 minutes. 
Place the corn on the grill, resting the ears between the bars of the grate. Paint each ear with the tarragon butter. Close the lid and grill over direct heat about 4-5 minutes, until some kernels turn golden. Roll the ears about 1/4 turn and paint them again. Keep browning, turning and painting until all four sides are golden, about 20 minutes.