- 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
- 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
Reviews for Corn with Basil
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 12, 2014
"Lots of flavor. Nice change from Mexicorn."
Reviewed Nov. 13, 2013
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."