Ingredients
1 Tbsp extra virgin olive oil
2 clove garlic, minced
4 ears corn, husked
⅓ cup water
2 Tbsp lemon juice
¼ tsp salt
¼ tsp 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.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 149 12%
- Calories from fat 72 3%
- Total Fat 8gm 7%
- Sodium 162mg 8%
- Total Carbohydrates 20gm
- Fiber 2gm
- Protein 4gm
- Cholesterol 8mg 7%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
