From EatingWell:
July/August 2010
Ingredients
- 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
Preparation
-
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.
