4 ears of corn – husked
1 tablespoon olive oil
2 tablespoons of salted butter
1/3 cup of water
2 garlic cloves – minced
2 tablespoons of lemon juice
Heat both butter and olive oil in the skillet over medium heat. Add minced garlic and cook for about 2 minutes until translucent – don’t let it burn. Add the corn, water and lemon juice – cover and cook for about 5 minutes. Uncover and continue cooking – turning every minute. Cook for about 4 minutes. Remove the corn. Take the remaining liquid from the pan and drizzle over the corn.
Sautéed Green Beans & Cherry Tomatoes
To make Sautéed Green Beans & Cherry Tomatoes, as the name implies, you must use cherry tomatoes. Using a large tomato and cubing is not the same. Additionally, the sweet flavor or cherry tomatoes helps make the dish.
1 lb. of sliced and cleaned green beans
1/2 cup of water
2 cloves of garlic – minced
1 1/2 cups cherry tomatoes cut
1 tablespoon of balsamic vinegar
Heat a small amount of olive oil in a large skillet over medium-high heat. Add the green beans and cook for 2 – 3 minutes or until beans begin to sear. Add the water cover and cook for another 3 minutes (stir occasionally).
While beans are cooking heat more olive oil in the small skillet, once hot add the minced garlic. Do not let the garlic burn only cook for a minute or 2. Once ready take off heat and add the garlic to the beans.
Add tomatoes to the beans and garlic and cook everything together for only a few minutes or until tomatoes start to break down. Once ready take off heat add the balsamic vinegar. Salt and pepper to taste.
Look at other green bean recipes https://traderscreek.com/recipes/recipe-index/