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 the butter (cut with a little olive oil to reduce saturated fat) with lemon and garlic and you may change your mind.
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 4 ears corn, husked
- 1/3 cup water
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 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; 0 g added sugars; 4 g protein; 2 g fiber; 162 mg sodium; 294 mg potassium.
Nutrition Bonus: Vitamin C (18% daily value)
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 1/2 fat
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- Preparation/ Technique
- Type of Dish
- Side dish, potato/starch
- Ease of Preparation
- Total Time
- 15 minutes or less
- July/August 2010