Lemon-Garlic Glazed Corn on the Cob

3.9 (49)
Lemon-Garlic Glazed Corn on the Cob

Think it doesn’t get any better than corn on the cob with butter? Try cooking the corn in butter (cut with a little olive oil to reduce saturated fat) with lemon and garlic and you may change your mind.

Yield: Makes 4 servings
Active Time: 15
Total Time: 15


  • 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


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 Per Serving

calories 149
fat 8 g (3 g sat, 4 g mono)
cholesterol 8 mg
carbohydrates 20 g
protein 4 g
fiber 2 g
sodium 162 mg
potassium 294 mg

Nutrition Bonus Vitamin C (18% daily value)

Carbohydrate Serving 1

Exchanges 1 starch, 1 1/2 fat

From EatingWell July/August 2010