Creamed corn with basil is perfect for when those ears of corn aren’t quite ready for eating off the cob. Made with garlic butter, basil and a touch of jalapeno, this creamed corn might just become your favorite corn recipe.
Corn is one of my favored foods which makes creamed corn close to the top of my list.
I love sweet, tender corn and could eat it every day if offered but sometimes one wants a little variety.
It isn’t quite corn on the cob season here in Colorado, so I decided to create a great side dish that I’m not sure I’ve made before. In fact, I think the only creamed corn I’ve ever eaten has come from a can.
Frankly, that stuff may work good in cornbread, but I much prefer my creamed corn with basil, and especially when it is sitting next to anything fresh from the grill!
After all grilling season is special, and demands the best that summer has to offer.
Since the corn I found isn’t quite tender or sweet enough yet, that compelled me to whip up this creamed corn with basil and garlic butter. Chef Shamy of “Make The World a Butter Place”, sent me some garlic butter that is quite out of this world and I knew it would pair beautifully with corn.
Frankly it pairs very well with most anything, including one’s finger. Manservant loves this butter and has been using it for his fried eggs so I figured if I was going to cook with it I best not wait. Hence this delicious, tad bit spicy, perfectly creamed corn with basil.
It’s hard to believe but 4th of July is around the corner which happens to be one of my favorite times to grill. This year Zoe will be coming home and my parents will be arriving for a short visit during that time.
Please enjoy and feel free to pass this recipe on!
Creamed Corn with basil is the perfect side dish when you want a change from corn on the cob. One taste and you just might find this is your preferred corn recipe!
1 T garlic butter (Chef Shamy)
1/3 c chopped onion
1 minced jalapeno (seeds removed if you don’t want it too spicy)
4 ears of corn cut from cob or about 3 c total
2 T garlic butter (Chef Shamy)
1/4 c water
1 t cornstarch
1/2 c half and half
1 –2 T sugar, depending on how sweet your corn is
1 T basil leaves, chopped
1 T garlic butter to finish(Chef Shamy)
2 T basil for garnish
In a large pot over medium heat melt 1 T garlic butter. Add onion and jalapeno and saute for about 3 minutes.
Add corn, 2 T butter and 1/4 c water and cook for 5 minutes covered.
Stir cornstarch into half and half and then add to pot along with sugar. Stir and cook about three minutes more while covered, or until corn is done to your liking. If you choose, you may use an immersion blender to blend corn mixture to your favorite texture. Stir in chopped basil.
Spoon into bowl and top with 1 T of garlic butter and garnish with more basil leaves.
Used Chef Shamy garlic butter! Good stuff.
Keywords: creamed corn, creamed corn recipe,