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20 minute dinner recipes

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Lemon-Garlic Glazed Corn on the Cob


From EatingWell:  July/August 2010

Think it doesn’t get any better than corn on the cob with butter? Try cooking the corn in butter (cut with a little olive oil to reduce saturated fat) with lemon and garlic and you may change your mind.

Makes 4 servings | Active Time: 15 minutes | Total Time: 15 minutes



  1. Heat butter and oil in a large skillet over medium heat. Add garlic and cook, stirring, 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 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.


Per serving : 149 Calories; 8 g Fat; 3 g Sat; 4 g Mono; 8 mg Cholesterol; 20 g Carbohydrates; 4 g Protein; 2 g Fiber; 162 mg Sodium; 294 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 fat