Garlic-Lemon Corn Cob
Quick, easy and inexpensive, fresh and sweet seasonal corn, cooked with garlic and lemon juice, a scrumptious summer dish!
Yield
4 servingsPrep
8 minCook
7 minReady
16 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
| ⅓ | cup |
water
|
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
canola oil
or olive oil |
|
| 15 | ml |
butter
|
|
| 3 | cloves |
garlic
minced, or more or less as needed |
|
| 4 | whole |
corn cobs
husked |
* |
| 79 | ml |
water
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
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.
