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.