Grilled Corn and Shallots
4 ears corn, husked (or 1 bag of frozen corn)
3 large shallots, halved
2 Tbs. olive oil
2 Tbs. unsalted butter
1 Tbs. fresh lemon juice
1 tsp. finely chopped fresh tarragon
Kosher salt and freshly ground pepper
1. Prepare charcoal or gas grill fire. Brush the corn and shallots with oil. Grill them, turning occasionally, until grill marks appear and the shallots soften, about 6 minutes for the shallots and about 10 minutes for the corn. Let cool briefly. Cut the kernels from the cob, chop the shallots, and transfer to a medium bowl.
1a. If using frozen corn set an oven to broil. Spread the corn across a baking sheet and place the shallots on the sheet. Cook the corn on the closest rack to the top broiler, about 7-10 time minutes. The corn and shallots will begin to char, this is when you know they are done.
2. Heat the butter until browned. Off the heat, whisk in the lemon juice, tarragon, 1/2 tsp. salt, and 1/2 tsp. pepper. Toss with the corn and shallots, and season to taste with salt and pepper.