Source: Parents Magazine


Recipe Summary test

20 mins


Ingredient Checklist


Instructions Checklist
  • Combine water and vinegar in a small bowl; set aside.

  • Heat oil in a 10- to 12-inch skillet over medium-high heat. Add corn and cook, turning occasionally, until browned in spots, about 5 minutes. Add butter and garlic and cook, stirring constantly until fragrant but garlic is not browned, 10 to 20 seconds. Carefully pour in water and vinegar mixture (it will bubble vigorously). Immediately cover, reduce heat to medium, and cook, occasionally shaking the pan gently, until the corn is crisp-tender, about 3 minutes.

  • Remove from heat; sprinkle on parsley, salt, and pepper and turn to coat. Serve corn with garlic and parsley sauce spooned over each cob.

Nutrition Facts

119 calories; fat 5g; cholesterol 3mg; saturated fat 1g; carbohydrates 18g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 3g; vitamin a 340.1IU; vitamin c 8.9mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 44.4mcg; sodium 88mg; potassium 262mg; calcium 10.1mg; iron 0.7mg.