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.
Featured In: 22 Ways to Eat Corn on the Cob This Summer
- 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
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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."