Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Source: EatingWell Magazine, July/August 2010


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

149 calories; protein 3.5g; carbohydrates 20.2g; dietary fiber 2.1g; sugars 6.6g; fat 7.8g; saturated fat 2.7g; cholesterol 7.6mg; vitamin a iu 280.8IU; vitamin c 10.4mg; folate 44.5mcg; calcium 7.4mg; iron 0.6mg; magnesium 39.1mg; potassium 292.3mg; sodium 162mg; thiamin 0.2mg.

1 starch, 1 1/2 fat