Garlic-Lemon Corn Cob
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Saved in 2 recipe boxes and 4 cookbooks
Saved in 2 recipe boxes and 4 cookbooks
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Quick, easy and inexpensive, fresh and sweet seasonal corn, cooked with garlic and lemon juice, a scrumptious summer dish!
Metric measurements
* not incl. in nutrient facts
Ingredients
| 1 | tablespoon |
canola oil |
or olive oil |
| 1 | tablespoon |
butter |
|
| 3 | cloves |
garlic |
minced, or more or less as needed |
| 4 | whole | corn cobs | husked* |
| 1/3 | cup | water | |
| 2 | tablespoons | lemon juice | |
| 1/4 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | freshly ground* |
Directions
Heat butter and oil in a large skillet over medium heat.
Stir in garlic and cook, 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 to 6 minutes.
Uncover and continue cooking, turning the cobs occasionally, until all but a few tablespoons of liquid has evaporated, about 4 minutes more.
Serve warm.
If you still have some garlic-lemon sauce left in the pan, you can serve corn cobs with left sauce.
First published: 2010-06-28 last updated: 2012-09-23
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Nutrition Facts
Serving Size 41g (1.4 oz)Amount per Serving
Calories 6384% of calories from fat
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
10%
Trans Fat
0g
Cholesterol 8mg
3%
Sodium 170mg
7%
Total Carbohydrate
1g
1%
Dietary Fiber 0g
1%
Sugars g
Protein
1g
Vitamin A 2%
•
Vitamin C 9%
Calcium 1%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?