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Lemon-Garlic Glazed Corn on the Cob

  • 15 m
EatingWell Test Kitchen
“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. ”

Ingredients

    • 1 tablespoon butter
    • 1 tablespoon extra-virgin olive oil
    • 2 cloves garlic, minced
    • 4 ears corn, husked
    • ⅓ cup water
    • 2 tablespoons lemon juice
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper

Directions

  • 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.
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