Corn with Basil Recipe
- 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
- 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.
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
"Lots of flavor. Nice change from Mexicorn."
"Very flavorful. Since corn is a starch, this is a good substitute when I don't want to serve rice or potatoes. Colorful too."