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Corn With Basil

American.Gourmet's picture
  Ears of corn 5
  Onion 1 Medium
  Sliced celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm)
  Margarine/Butter 2 Tablespoon
  Diced pimiento 2 Ounce
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

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

Corn With Basil Recipe