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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


  • 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.


  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

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Reviewed Nov. 12, 2014

"Lots of flavor. Nice change from Mexicorn."

Reviewed Nov. 13, 2013

"Good recipe"

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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