I slightly adapted this wonderful lemon-glazed corn on the cob recipe from
Eating Well magazine, August 2010. Photo is also from the magazine.
Think it doesn't get any better than
eating fresh-cooked corn on the cob with butter? How about actually cooking the corn in the butter?
Find out about
Corn Hints, Tips, and Information and here for more great tips on
How To Grill Corn On The Cob. Check here for more of Linda's great
Lemon-Garlic Glazed Corn on the Cob
Yields: 2 servings
Prep time: 10 min
Cook time: 8 min
1 tablespoon butter
1 tablespoon extra-virgin
corn, husk and silk removed
1/3 cup water
2 tablespoons fresh-squeezed
1/4 teaspoon salt
1/4 teaspoon freshly-ground pepper
In a large frying pan over medium heat, heat the
butter and olive oil. Add the minced garlic and cook, stirring, until fragrant
but not browned, about 1 minute. Add corn, water, lemon juice, salt, and pepper.
Cover and cook, gently shaking the pan occasionally to turn the cobs, for 5 minutes.
Uncover and continue cooking, turning the cobs
occasionally, until all but a few tablespoons of liquid has evaporated,
approximately 2 to 4 minutes more. Remove from heat.
Serve the corn drizzled with the remaining lemon-garlic pan sauce.
Per serving: 149
calories; 8 g fat (3 g sat, 4 g mono); 8 mg cholesterol; 20 g carbohydrates;
0 g added sugars; 4 g protein; 2 g fiber; 162 mg sodium; 294 mg potassium.