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Corn with Basil Recipe

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Our family enjoys eating lots of corn fresh from our garden. Along with the garden, my husband and I and our five children raise chickens and cows on our farm.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4-6 servings

Ingredients

  • 3-1/2 cups fresh corn
  • 1 medium onion, chopped
  • 1/2 cup thinly sliced celery
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1 jar (2 ounces) diced pimientos, drained, optional
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt

Nutritional Facts

1 serving (1/2 cup) equals 124 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 258 mg sodium, 20 g carbohydrate, 3 g fiber, 3 g protein.

Directions

  1. In a skillet over medium heat, cook and stir corn, onion, celery and garlic in butter for 10 minutes. Stir in pimientos, basil and salt; cover and simmer, stirring often, for 15-20 minutes or until corn is tender. Yield: 4-6 servings.
Originally published as Corn with Basil in Bountiful Harvest Cookbook 1994, p33

Nutritional Facts

1 serving (1/2 cup) equals 124 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 258 mg sodium, 20 g carbohydrate, 3 g fiber, 3 g protein.

Reviews for Corn with Basil

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
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MY REVIEW
Reviewed Nov. 12, 2014

"Lots of flavor. Nice change from Mexicorn."

MY REVIEW
Reviewed Nov. 13, 2013

"Good recipe"

MY REVIEW
Reviewed Aug. 17, 2011

"Very flavorful. Since corn is a starch, this is a good substitute when I don't want to serve rice or potatoes. Colorful too."

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