Every summer we look forward to fresh corn on the cob. I make it extra special by jazzing it up with garlic. — Heather Carroll, Colorado Springs, Colorado
Featured In: 22 Ways to Eat Corn on the Cob This Summer
- 4 garlic cloves, minced
- 4 teaspoons olive oil
- 4 medium ears sweet corn, husks removed
- 1 teaspoon sugar
- In a small bowl, combine garlic and oil; brush over corn. Sprinkle with sugar. Place each on a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over corn and seal tightly.
- Grill corn, covered, over medium heat for 10-15 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape. Yield: 4 servings.
Originally published as Garlic Corn on the Cob in Healthy Cooking June/July 2012, p33
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