Instructions

1. Preheat oven to 400 degrees.
2. Fire up your grill or heat up a stove-top griddle. Roast half of the corn (3 large or 4 small) ears of corn, turning to get an even char, for about 5 minutes. Set aside.
3. Cut the kernels off of the remaining ears of corn (3 large or 4 small).
4. Heat the olive oil in medium saucepan over medium heat and add the raw corn kernels and diced shallot. Sauté until softened and season with about ½ teaspoon of salt.
5. Add heavy cream to the saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, stirring often, for about 10 minutes or until the cream has reduced by about one-third.
6. While the cream is simmering, cut the kernels off of the roasted corn and set aside.
7. Using an immersion blender, blend the corn and cream mixture in the saucepan until it is creamy but still has a bit of texture. Alternatively, you can pour the mixture into a blender or food processor and blend, leaving just a bit of texture.
8. Fold in the roasted corn kernels and chopped tarragon and pour into a 2-qt baking dish. Bake for 20 minutes at 400 degrees.