- 8 ears fresh corn
- 1 red pepper
- 1 orange pepper
- 2 jalapeno pepper
- 1 large onion
- 3 tablespoons butter
- Salt and freshly ground black pepper
- 1 tablespoon sugar
- Freshly chopped tarragon leaves, to taste
Preheat grill over medium-high heat.
Quick hit corn on grill to get a bit of color. Strip kernels off cob.
Fine dice the peppers and onion. Place the butter into a saute pan over medium-high heat. Once melted, cook the peppers and onions until tender. Add sugar, salt and pepper, to taste. Add corn. Add tarragon at end.
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