INGREDIENTS

INSTRUCTIONS

I know that most of us believe that corn on the cob cries out for
fresh butter. But, in order to cut down on the cholesterol, try this:
Heat some olive oil in a frying pan and add a bit of crushed garlic.
Do not let the garlic brown, but let it cook a tiny bit. Brush that  on
your corn and you won't miss the butter at all. In fact, I think  that
you will prefer the garlic oil.  HINTS ON FREEZING CORN ON THE COB:  I
love corn on the cob and I like  to have it year round. I have had very
good luck with this freezing  method.  Buy the freshest corn possible
and DO NOT remove any of the husk.  Cover each ear in plastic wrap and
then in aluminum foil. Freeze it  immediately and it seems to keep very
well until the next season.  Do not unwrap until the ear is defrosted.
Then, cook as usual.  From <The Frugal Gourmet Cooks American>.
Downloaded from Glen's MM  Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 174.3mg
Potassium: 171.5mg
Carbohydrates: 13.8g
Fiber: 1.7g
Sugar: 2.2g
Protein: 1.9g