Lemon-Tarragon Grilled Corn

If you have the time, soak the corn (after removing the silk; see step 2) for an hour or so in a bucket of cold water. Then proceed with brushing the lemon-tarragon mixture on the corn.

3 tablespoons fresh lemon juice
2 teaspoons extra-light olive oil
1 teaspoon tarragon
4 ears of corn, unhusked
3/4 teaspoon salt

1 Preheat the grill to medium. In a small bowl, combine the lemon juice, oil, and tarragon. Set aside.
2 Peel back the husk from the corn and remove the corn silk, leaving the husk attached. Rinse the corn under cold running water to dampen the husks. Brush the lemon-tarragon mixture over the corn kernels, then pull the husk back over the corn and tie with kitchen string (be sure the kitchen string is dampened, too).
3 Cook the corn in a covered grill, turning as the husks blacken, for 20 minutes or until piping hot. To serve, remove the string and husks and sprinkle the corn with the salt.

Makes 4 ears of corn servings.
Per ear: 114 calories, 3.3g total fat (0.5g saturated), 0mg cholesterol, 2.4g dietary fiber, 22g carbohydrate, 3g protein, 450mg sodium.