Basil Butter Corn is salty with sweet corn, fresh garden basil, and sprinkled with shredded Parmesan cheese. The perfect summer side dish!
Estimated reading time: 3 minutes
Basil Butter Corn
Hi Everyone, I have a perfect, garden-inspired, Summer side for you: Basil Butter Corn.
Let’s talk about the key ingredients for this Basil Butter Corn recipe.
We have basil leaves and flowers fresh from my garden.
Butter and salt: I use Kosher salt because I love the big flakes of salt and I like using salted butter for this recipe.
Pepper: The pepper has to be fresh ground pepper and I used a pepper medley to get more of a depth of flavor.
Basil: I used basil leaves and flowers fresh from my garden.
I know you will love this Basil Butter Corn recipe!
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- 6 ears sweet corn, shucked
- salted butter, to taste
- 1 tablespoon Kosher salt, or desired amount, for salting the water during boiling
- fresh ground pepper medley, or black pepper to taste
- Kosher salt, to taste, for serving
- shredded Parmesan cheese, optional
- Bring a large pot (or Dutch oven) of water to boil. Add 1 tablespoon of salt to the water.
- Add the shucked corn. Allow to bring to a boil again and cook for 5 minutes.
- Remove corn onto a plate and butter while it's hot. Season with salt, fresh ground pepper, chopped basil, and optional shredded Parmesan cheese. Serve while hot, enjoy!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 99Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 1186mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 3g
Please note that the Calculated Nutrition is an estimate at best.