| | Directions | | Heat butter and oil in 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 occaisonally to turn the cobs, for 5 minutes. Uncover and continue cooking thening the cobs occasionally, until all but a few tablespoons of liquid has evaporated, 2 to 4 minutes. Serve the corn drizzled with the lemon-garlic pan sauce. |
|
|
| 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 |
| |
| |
