| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | American | Vegetable | 4 | Servings |
INGREDIENTS
| Corn on the cob | ||
| Olive oil | ||
| Crushed garlic |
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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