Corn With Lemon Tarragon Butter

Categories:
corn

4 ears corn
1/2 cup butter; at room temperature
1/4 cup fresh parsley; minced
1 tablespoon grated lemon zest
1 1/2 teaspoon tarragon
1/2 teaspoon cracked black pepper

Cook corn in boiling water for about 8 - 10 minutes. Drain. Mix together remaining ingredients and serve with the corn.

Yield: 3 servings