Recipe: Corn with Basil


Corn with Basil, Courtesy: BettyCrocker.com
Corn with Basil, Courtesy: http://www.BettyCrocker.com

Ah, there is nothing like fresh corn in the summertime! This salad really showcases the sweetness of the corn. It is also a great way to dress up a pretty routine vegetable like corn, and also add some color and crunch at the same time.

Ingredients:
6 ears fresh corn (or 2 – 10 ounces each. packages frozen corn)
1 medium onion, chopped (about ½ cup)
1 clove garlic, finely chopped
2 Tbsp. margarine or butter
1 tsp. snipped basil (or ¼ tsp. dried basil leaves)
½ tsp. salt
1 jar (2 ounces) diced pimentos, drained

Directions:

  1. If using fresh ears of corn, cut enough kernels from corn to measure three cups.
  2. Cook and stir corn, onion, celery and garlic in margarine (or butter) in 3-quart saucepan over medium heat until onion is tender, about ten minutes.
  3. Stir in remaining ingredients, reduce heart.
  4. Cover and cook until corn is tender, about 3-5 minutes.

Food Mingle Blog Alternatives and Substitutions:

  • I have substituted frozen corn in this recipe with no problem – it is much easier and is always available.
  • Use less pimentos (or none at all) if the taste is not pleasing to you
  • This dish can be served hot or cold.

Yield:  8 servings (95 calories per serving)

Adapted From: Betty Crocker’s Cookbook, seventh printing, 1989 (Golden Press/NY, Western Publishing Company, Inc., Racing, WI).

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2 thoughts on “Recipe: Corn with Basil

  1. Meg January 28, 2014 / 4:10 pm

    This looks delicious! Basil makes everything better.

    Like

    • njsantacesaria January 28, 2014 / 8:51 pm

      Hi Meg – Thanks for your comment. I agree that Basil does make everything better!

      Like

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