Close
Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Active Time:15 minsTotal Time:15 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:15 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
ThisSautéed Corn with Basil & Shallotsis a great way to prepare fresh corn. The fresh, in-season corn gets a buttery coating and is tossed with flavorful, fragrant shallots and basil. Besides adding a pop of color to your meal, corn also brings antioxidants and fiber. Whether you serve this as a side, toss it in a salad or top a taco with it, you’ll love this summery dish. Get our expert tips and tricks so you can make it all summer long.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients3tablespoonsunsalted butter, cut into pieces4cupsfreshcorn kernels(from 6 ears)2mediumshallots, thinly sliced (1/2 cup)1/4cupthinly slicedfresh basilplus 2 tablespoons, divided1/2teaspoonsalt1/4teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsunsalted butter, cut into pieces
4cupsfreshcorn kernels(from 6 ears)
2mediumshallots, thinly sliced (1/2 cup)
1/4cupthinly slicedfresh basilplus 2 tablespoons, divided
1/2teaspoonsalt
1/4teaspoonground pepper
DirectionsCook butter in a large skillet over medium-high heat, stirring occasionally, until melted and nutty-smelling, 3 to 4 minutes. Add corn; stir to coat. Reduce heat to medium; cook, stirring occasionally, until softened, about 6 minutes. Add shallots; cook, stirring occasionally, until fragrant; 2 minutes more. Remove from heat; stir in 1/4 cup basil, salt and pepper. Transfer to a serving dish; top with the remaining 2 tablespoons basil.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia BaylessFrequently Asked QuestionsThere are four things to look for whenchoosing the best corn: Make sure the husk is bright green and that the silks poking out of the top are golden. The corn should feel heavy, and the kernels should be plump and juicy.If you’re into kitchen gadgets, like a handy corn planer or shaver, go for it. However, your paring knife will work just as well. Simply slice the kernels down from the narrow top of the corn to the bottom, and make sure you use a deep bowl to catch everything.Corn cobs are perfect for making sweet-flavored corn stock, which can be used as a substitute in any recipe calling for vegetable stock. You can add the corn stock to soups, chowders, rice, risottos and quinoa—and it can even be enjoyed as a beverage.EatingWell.com, June 2024
Directions
Cook butter in a large skillet over medium-high heat, stirring occasionally, until melted and nutty-smelling, 3 to 4 minutes. Add corn; stir to coat. Reduce heat to medium; cook, stirring occasionally, until softened, about 6 minutes. Add shallots; cook, stirring occasionally, until fragrant; 2 minutes more. Remove from heat; stir in 1/4 cup basil, salt and pepper. Transfer to a serving dish; top with the remaining 2 tablespoons basil.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia BaylessFrequently Asked QuestionsThere are four things to look for whenchoosing the best corn: Make sure the husk is bright green and that the silks poking out of the top are golden. The corn should feel heavy, and the kernels should be plump and juicy.If you’re into kitchen gadgets, like a handy corn planer or shaver, go for it. However, your paring knife will work just as well. Simply slice the kernels down from the narrow top of the corn to the bottom, and make sure you use a deep bowl to catch everything.Corn cobs are perfect for making sweet-flavored corn stock, which can be used as a substitute in any recipe calling for vegetable stock. You can add the corn stock to soups, chowders, rice, risottos and quinoa—and it can even be enjoyed as a beverage.
Cook butter in a large skillet over medium-high heat, stirring occasionally, until melted and nutty-smelling, 3 to 4 minutes. Add corn; stir to coat. Reduce heat to medium; cook, stirring occasionally, until softened, about 6 minutes. Add shallots; cook, stirring occasionally, until fragrant; 2 minutes more. Remove from heat; stir in 1/4 cup basil, salt and pepper. Transfer to a serving dish; top with the remaining 2 tablespoons basil.
Frequently Asked QuestionsThere are four things to look for whenchoosing the best corn: Make sure the husk is bright green and that the silks poking out of the top are golden. The corn should feel heavy, and the kernels should be plump and juicy.If you’re into kitchen gadgets, like a handy corn planer or shaver, go for it. However, your paring knife will work just as well. Simply slice the kernels down from the narrow top of the corn to the bottom, and make sure you use a deep bowl to catch everything.Corn cobs are perfect for making sweet-flavored corn stock, which can be used as a substitute in any recipe calling for vegetable stock. You can add the corn stock to soups, chowders, rice, risottos and quinoa—and it can even be enjoyed as a beverage.
Frequently Asked Questions
There are four things to look for whenchoosing the best corn: Make sure the husk is bright green and that the silks poking out of the top are golden. The corn should feel heavy, and the kernels should be plump and juicy.
If you’re into kitchen gadgets, like a handy corn planer or shaver, go for it. However, your paring knife will work just as well. Simply slice the kernels down from the narrow top of the corn to the bottom, and make sure you use a deep bowl to catch everything.
Corn cobs are perfect for making sweet-flavored corn stock, which can be used as a substitute in any recipe calling for vegetable stock. You can add the corn stock to soups, chowders, rice, risottos and quinoa—and it can even be enjoyed as a beverage.
EatingWell.com, June 2024
Rate ItPrint
Nutrition Facts(per serving)244Calories11gFat37gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
