Return to Content

Sauteed Corn with Basil

Sauteed Corn with Basil
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4

Flecked with bits of red bell pepper and fresh green basil, this beautiful dish captures the essence of summer

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 6 ears corn, husks and silk removed
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 red bell pepper, coarsely chopped
  • 3 green onions, white and green portion, sliced
  • 1/2 cup water
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Freshly ground black pepper


1. Cut the corn from the cobs. Heat the oil and butter in a large skillet until the butter is melted. Add the corn and stir over medium heat for 1 minute. Add the red bell pepper and onions, and cook, stirring, for 1 minute more. Pour on the water and reduce the heat. Cover the pan and simmer until the corn is crisp-tender.
2. Sprinkle on the basil, sugar, salt, and pepper. Stir over high heat until all the liquid is evaporated. Serve immediately.
Updated Thursday, November 18th, 2010

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111