Lemon-Garlic Glazed Corn on the Cob Recipe – It does not get any better, unless you are eating fresh cooked corn on the cob with butter!
I slightly adapted this wonderful Lemon-Garlic Glazed Corn on the Cob Recipe from Eating Well magazine, August 2010. Photo is also from the magazine.
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 Corn Recipes.
- 1 tablespoon butter
- 1 tablespoon olive oil, extra-virgin
- 2 cloves garlic, minced
- 4 ears corn, husk and silk removed
- 1/3 cup water
- 2 tablespoons lemon juice, fresh-squeezed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper, freshly-ground
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 ears of corn, water, lemon juice, salt, and pepper. Cover and cook, gently shaking the pan occasionally to turn the cobs, for approximately 5 minutes.
Instead of cooking the ears of corn in the butter mixture, you could boil or grill the corn and then rub the Lemon-Garlic mixture over the cook corn:
How To Boil Corn On The CobBoiling is the quickest, easiest, and tastiest way to prepare fresh corn. Too many people do not know how to correctly boil fresh corn on the cob. It is a very easy technique and produces the most delicious corn on the cob. Corn should be cooked quickly and not left to sit in the boiling water very long. Fresh corn is at its best when it is very milky inside. If overcooked, it will dry out quickly. Please, never over cook your corn!
How To Grill Corn On The CobGrilled Corn on the Cob is a popular menu item for barbecues and clambakes, and it is easy to do. Grilled corn on the cob is not only tasty, but grilling your corn never fails to impress your guests. Grilled Corn is especially delicious when you add herbs and spices to the ear of corn before grilling it. The herbs and spices liven up the flavors and add an interesting spin on basic roasted corn. Plus it is easy to do!
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.
Makes 2 servings.
Categories:Corn Lemons Vegetarian Recipe Collection