Corn with Basil
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 TimePrep/Total Time: 25 min.
- 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.
Nutrition Facts1/2 cup: 124 calories, 5g fat (3g saturated fat), 10mg cholesterol, 258mg sodium, 20g carbohydrate (7g sugars, 3g fiber), 3g protein.
Originally published as Corn with Basil in Bountiful Harvest Cookbook
Nov 12, 2014
Lots of flavor. Nice change from Mexicorn.
Nov 13, 2013
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.