Basil Corn
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Basil Corn is made with tender corn, a buttery sauce, and the fresh, herby flavor of basil. It’s quick enough for a weeknight yet special enough for Sunday dinner. This recipe uses frozen corn, so you can enjoy it year-round, whether it’s the middle of July or the holiday table in December. The sweet corn paired with that hint of basil is both comforting and refreshing, making it a crowd-pleaser for kids and grown folks alike.
Want more comfy corn recipes? Try my Easy Creamed Corn, Summer Corn Salad, and Baked Corn on the Cob With Herb Butter!
You’ll boil the corn just until tender, then coat it in a buttery sauce that’s thickened slightly with cornstarch and seasoned with basil, salt, and just a touch of sugar. The result is corn that’s glossy, flavorful, and never bland. It’s a step up from plain buttered corn but doesn’t take any more time. If you can stir, you can make this.
Before You Get Started
- Use frozen corn: This recipe calls for frozen corn, so you don’t have to wait on fresh ears being in season.
- Adjust basil to taste: If you’re a big basil fan, you can bump up the amount. If not, start small and add more once it’s blended in.
- Cornstarch is key: It helps the buttery sauce cling to every kernel instead of pooling at the bottom.
- Don’t overboil: Just bring the corn to a boil, then drain. Overcooking can make it mushy.
Recipe Ingredients
- Frozen corn
- Butter or margarine
- Dried basil
- Cornstarch
- Salt
- Sugar
How to Make Basil Corn
- Cook the corn: Place the frozen corn in a large pot and cover with water. Bring it to a boil, then remove from heat and drain well.
- Make the sauce: In a saucepan, combine the butter, cornstarch, salt, sugar, and basil. Cook over medium heat, stirring constantly, until the butter is fully melted and the mixture is smooth and slightly bubbly.
- Combine: Pour the basil butter mixture over the drained corn. Stir until every kernel is coated and glossy.
- Serve: Transfer to a serving bowl and enjoy warm.
Serving Ideas
- Perfect alongside Butter Roasted Chicken or Maple Glazed Pork Chops.
- Add to a holiday spread next to Southern DressingWith Cornbread and Homemade Mashed Potatoes With Evaporated Milk.
- Great for a cookout side dish with a Smoked Burger Recipe or Crock Pot Pulled Pork.
- Pairs well with other veggie sides like Easy Roasted Potatoes or Grilled Asparagus.
Variations and Recipe Notes
- Fresh basil: If you have it on hand, stir in chopped fresh basil at the very end for an even brighter flavor.
- Cheesy version: Sprinkle in a handful of shredded Parmesan cheese or mozzarella before serving.
- Garlic butter corn: Add a pinch of garlic powder to the sauce for extra savory flavor.
- Spicy twist: Stir in a dash of cayenne or red pepper flakes for a little kick.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezer: You can freeze leftovers, though the texture may soften slightly. Store in a freezer-safe bag for up to 2 months and thaw in the fridge before reheating.
FAQs
Can I use canned corn instead of frozen?
Yes! Just make sure to drain it well so you don’t end up with watery sauce. Since canned corn is already cooked, skip the boiling step. Simply warm it briefly, then add the basil butter sauce. Keep in mind the texture will be slightly softer than frozen corn, but still tasty.
What’s the best type of basil for this recipe?
Dried basil is what makes this recipe quick and pantry-friendly, but fresh basil leaves are a wonderful upgrade. If using fresh, stir in 2–3 tablespoons of chopped basil right before serving so it keeps its bright green color and fresh flavor.
Can I use fresh corn on the cob instead of frozen?
Yes! Just cut the kernels off the cob (about 4–5 ears equals 28 ounces frozen). Boil them for 3–4 minutes until tender, then proceed with the recipe. Fresh corn adds a little extra sweetness and crunch.
What if I don’t have cornstarch?
Cornstarch thickens the sauce so it clings to the corn. If you don’t have it, substitute 2 tablespoons of all-purpose flour. Cook the butter mixture for an extra minute or two to remove the raw flour taste before adding it to the corn.
Ingredients
- 28 ounces frozen corn
- 1 stick 1/2 cup butter or margarine
- 1 tablespoon dried basil
- 1 tablespoon corn starch
- 1/2 teaspoon salt
- 1 teaspoon sugar
Instructions
- Pour corn in large pot and cover with water. Bring to a boil and remove from heat, draining corn. In sauce pot, place stick of butter, corn starch, salt, sugar, and basil. Heat over medium heat, stirring constantly, until butter is completely melted and mixture is well blended and bubbly. Pour over corn and stir to coat well. Serve!
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This looks great!! I just need to figure out the formula to reduce this down to feed only two people since it’s just my hubby and I.
Just divide each ingredient by half. It’s that easy.
This is a great recipe for corn and for happiness. TY for sharing little bits of yourself with us. May God continue to bless you and keep you.
Thank you Barbara, I pray he continues to bless you as well!!
Just made this for supper using up some of the fresh basil from the back yard garden and goodness gracious it’s awesome! So good the recipes a keeper and no more plain buttered corn in this house.
oops! store to get corn…