Pan Roasted Corn on the Cob

Pan Roasted Corn on the Cob
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 121.7
  • Total Fat: 5.7 g
  • Cholesterol: 7.8 mg
  • Sodium: 16.1 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.1 g

View full nutritional breakdown of Pan Roasted Corn on the Cob calories by ingredient
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Introduction

Take advantage of fresh, sweet corn while it is seasonal. Buy local and support your own community. You can use frozen ears, thawed, when fresh is not available. Take advantage of fresh, sweet corn while it is seasonal. Buy local and support your own community. You can use frozen ears, thawed, when fresh is not available.
Number of Servings: 4

Ingredients

    4 ear, medium ears fresh sweet corn
    1 tbsp Butter, unsalted
    1/2 tbsp Extra Virgin Olive Oil
    2 clove Garlic , minced
    2 tbsp Lemon juice
    1/3 cup Water
    1 dash Pepper, black
    optional: add salt (sparingly) to taste after cooking

Tips

Add salt sparingly after cooking, to taste. You can also add chili powder, onion powder or fresh herbs to vary the flavor.


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 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.

Serving Size: 1 ear

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