|1||tablespoon||canola oil||or olive oil|
|3||cloves||garlic||minced, or more or less as needed|
|1/4||teaspoon||black pepper||freshly ground*|
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.
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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