Garlic-Lemon Corn Cob
Saved in 2 recipe boxes and 4 cookbooks
Quick, easy and inexpensive, fresh and sweet seasonal corn, cooked with garlic and lemon juice, a scrumptious summer dish!
|1||tablespoon||canola oil||or olive oil|
|3||cloves||garlic||minced, or more or less as needed|
|¼||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: 2014-12-16