Sunday, June 28, 2015

Lemon-Garlic Glazed Corn on the Cob

July/August 2010



    • 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


  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.