Think it doesn’t get any better than corn on the cob with butter? Try cooking the corn in the butter (cut with a little olive oil to reduce saturated fat) with lemon and garlic and you may change your mind.
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 4 ears corn, husked
- 1/3 cup water
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Heat the butter and oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add the 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, 2 to 4 minutes more. Serve the corn drizzled with the lemon-garlic pan sauce.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
149 calories; 8g total fat; 3g total saturated fat; 8mg cholesterol; 162mg sodium; 20g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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