Corn With Basil
|Ears of corn||5|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Diced pimiento||2 Ounce|
|Snipped basil/1/4 teaspoon dried basil leaves||1 Teaspoon|
Cut enough kernels from corn to measure 3 cups.
Cook and stir corn, onion, celery and garlic in margarine in 3-quart saucepan over medium heat until onion is tender, about 10 minutes.
Stir in remaining ingredients; reduce heat.
Cover and cook until corn is tender, 3 to 5 minutes longer.
2 packages (10 ounces each) frozen whole kernel corn can be substituted for the fresh corn.
Rinse under running cold water to separate; drain.
Serving size: Complete recipe
Calories 1879 Calories from Fat 321
% Daily Value*
Total Fat 37 g56.6%
Saturated Fat 6.3 g31.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1244.8 mg51.9%
Total Carbohydrates 398 g132.7%
Dietary Fiber 49.5 g197.8%
Sugars 71.1 g
Protein 56 g111.3%
Vitamin A 109.6% Vitamin C 222.9%
Calcium 15.4% Iron 64.3%
*Based on a 2000 Calorie diet