Basil Corn
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!
Just went to the store to get and came home to make it for dinner. I had fresh basil and it is so good.
Well, my dad was the y0ungest of a family of 14 children. They were farmers and used horses to farm so they were used to putting on big spreads. Most of their foods being homegrown esp meats. We only had 3 kids but being a hard working farmer we continued having big meals. We lived in the North so mostly started with potatoes and then decided what to serve with them. Now I cook for my grandkids and their parents so that is 6 total. Somehow this generation thinks it is fine to be very picky about what they eat. Not sure how that happened but it is not only in my household. I usually make more than one side to provide everyone with something they will eat. The kids always want some form of noodles and that is just not good for me to live on so I push a couple of vegetable sides. Greens when possible. I also love beans and my dinL refuses to eat those at all. Compromise.
On the rainbows, I have a grown daughter who was diagnosed 4 yrs ago with bipolar disorder. She tends to be on the depressed side. Altho with medication she is stable her life is a struggle and she is always worrying about money. Usually she calls me at bedtime very low and I try very hard to get her to see the positive and get a laugh or two out of her. I don’t like her to be so dependent on me but she is doing much better and working almost full time so I am hopeful. Just yesterday I gave her your speech about joy being a choice and telling her the story of your little grey donkey. Perfect for her since she always loved Eeyore the epitome of depression. I agree with you and try very hard to be positive and choose joy! I live for the day when my daughter can do this consistently and I don’t need to hear a litenany of depressing things right before I go to sleep. Keep up the good work!
Your Mama is so smart! I love basil and have been using it in my green beans for years. Never thought about corn though. Think I will try it.
I used to have to cook for 8 people in my household, and now it is just me–it presents quite a challenge.
I used to have an upright freezer then which at nearly all times had about 40 or 50 pounds of ground beef, about 30 pounds of chicken and 20 or so pounds of pork chops and a couple of roasts.
I still bought that way even after everyone was gone. Then when I had to throw most of the meat away because of freezer burn, I gave the freezer to my brother and started buying in MUCH smaller quantities.
Life goes full circle.
Anyway, even though I have to cook in much smaller quantities, I will make this for myself, and definitely will add it to the Sunday Dinner menu when the kids are at home.
Have a beautiful day!
Good Morning Mz Christy!! I’ll take a pair of your glasses as long as you accept a pair of mine, LOL. I love reading your posts, always a great way to start my days for sure! Thats one reason I love your book so much, so many great stories that I think of it as a book not a cook book, LOL. I have lived all over the States, (long story for later), I have been blessed to live in many beautiful homes, (not so beautiful on the outside but so warm and comfy on the inside). Now I am truly blessed to be sharing a home with my Mom, my best friend and our 4 dogs!! We hope to be able to buy a home in the next year, we talk all the time about my dream kitchen, but when it comes down to it.. having my own kitchen will be a dream come true!! Plus a must have is a garden area!! Love my flowers and I have a bit of a green thumb so tomatoes and all the other veggies I can put in will be on our dinner plates for sure!!!! Thanks for all that you do!!!!! (((HUGS)))) <3
Morning dear Christy…you are a blessing! What a wonderful post (as usual)!! Thank you for the reminder to put on those rainbow colored glasses and take a good look in our mirrors! I declare..please compile your, what I call,”Christy’s soap box isms” into a book! So up lifting!
I am bountifully blessed and as always…Bountiful Blessings to you! Love you!
I have been blessed by your post so much this morning .And might I add what a lovely Spring morning it is!!! You are so right how we invision the “grass being greener” in someone elses yard and really we all still have the same weeds. But even those weeds have a beauty. It’s so wonderful to have a great cook, and even though I’ve never met you, a friend in you! And I love you too!
Christy, I just made the basil corn and as soon as I tasted it, it broght back memories of eating it at my grandmother’s house. I never knew this was how she made her corn. I just knew I loved it! Thank you!