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Fire up. Preheat the grill to medium high.
Prep. Remove the husks, pull off the silky threads that get stuck in your teeth. Respect your guests. Get them all. Wash the ear in cold water.
Cook. Melt the butter in a saucepan over a medium low heat. Chop the tarragon and chuck it in. Let it steep in the butter for about 15 minutes so it is infused with tarragon flavor.
Put the corn on the grill about 20 minutes before everything else is ready. You don't want to overcook it or leave it sitting around getting cold. Rest the ears between the bars of the grates so you can roll them from groove to groove. Leave 2-4 grooves between ears for easy rolling. Paint them gently all over with the tarragon butter. Try not to let too much fat drip onto the fire so it doesn't flare up and get the corn sooty. Get the tarragon chunks on the corn. If there is a flareup, move the corn to another part of the grill. Close the lid and grill over direct heat for about 4-5 minutes until some of the kernels get toasty golden. Don't burn them. Roll the ears a couple of grooves, about 1/4 turn, and paint them again. Keep browning, turning, and painting until you have done all four quarters. If you run out of butter, don't sweat it.
Serve. Remove and serve. You can put butter and salt on the table, but urge your guest to taste their ear unadulterated first. Chances are they won't use any butter or salt.