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Basil Corn Recipe Using I Can’t Believe It’s Not Butter

This basil corn recipe was originally introduced to me by my friends while we were staying at their cottage a few summers ago. When I partnered with Unilever brands on this sponsored campaign, I just knew I had to share this corn recipe that is best when made with I Can’t Believe It’s Not Butter. During my last Walmart shopping trip I grabbed the ingredients. As promised, I will now share the recipe with you. Sponsored post.

We just love corn on the cob from the grill. We eat it almost everyday during the summer and spray it with I Can’t Believe It’s Not Butter Spray for delicious flavor. As you can see in this pic, Mike does not hold back with the spray.

corn on the cob

To change things up a bit, I like to take the corn off the cob to make an awesome basil corn recipe. It’s so easy and perfect for people who grow fresh basil in their gardens.

fresh basil

Easy Way to Get Corn Out of the Husks Silk-Free

Purchasing fresh corn on the cob in their husks is ideal. Grilling them in their husks usually makes it easy to remove the corn silk-free. If you choose not to grill, there’s an easy way to do this right in your kitchen.

  • Soak corn cobs in their husks in room temperature water for 20 minutes. Remove and drain.
  • Microwave corn in husks for five minutes.
  • Cut the bottom of the corn off.
  • Squeeze from the top and the cob should fall easily right out of the husk.

After doing those steps, it’s also very easy to cut the corn right off of the cob. Then, all you need is some basil (ideally fresh), I Can’t Believe It’s Not Butter spread, a little salt & pepper and you are good to go.

Basil Corn Recipe

Basil Corn recipe

Using the I Can’t Believe It’s Not Butter spread here is ideal. Not only does it have 70% less saturated fat than butter and 30% fewer calories, but it also adds great flavor to this medley. There’s something about the mix of these ingredients that is just super tasty.

Make sure to check out other recipes featuring tasty spreads instead of butter.

Basil Corn Recipe Using I Can’t Believe It’s Not Butter

Yield: 2 people

Basil Corn Recipe

Basil Corn Recipe Using I Can’t Believe It’s Not Butter

Use up some of that fresh basil from the garden to add delicious flavor to corn. 

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 2 ears corn, taken off the cob
  • 2 tbsp I Can't Believe it's Not Butter Spread
  • 5 leaves basil, best when fresh
  • salt and pepper, to taste


  1. Remove corn from cob however you choose.
  2. Add about a tablespoon of I Can't Believe it's Not Butter spread to a saute pan and heat.
  3. Tear or cut up approximately 4-5 basil leaves and add to pan.
  4. Add corn kernels.
  5. Add salt & pepper to taste.
  6. Saute about 5 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 159Total Fat: 8gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 0mgSodium: 499mgCarbohydrates: 22gFiber: 3gSugar: 5gProtein: 4g

Nutrition facts are an estimate only.

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Adjust these ingredients to your taste. I love the taste of basil, so I like to add a lot of it (more than pictured above). Mike prefers his super “buttery”, so I add a lot more I Can’t Believe It’s Not Butter spread to his portion. He can also just use the spray at that point. Depending on your tastes, you can switch it up however you like. But, there’s something about corn and basil that is summery and scrumptious!

Tammy Dalley

Sunday 10th of November 2013

Looks delicious! I love corn Thanks for sharing

Marcy Strahan

Wednesday 9th of October 2013

I use I Can’t Believe It’s Not Butter all the time. My favorite is on my baked poatoes & m cheese grits!

Jesselyn A/Jesstinger

Wednesday 9th of October 2013

Darn! And here I thought I invented this savory summer recipe! Fresh corn and basil are a natural (we discovered when I tried serving a Caprese Salad on top of freshly made polenta blended with plenty of fresh corn off the cob and it was SOOO good!

And speaking of FRESH Basil - we love it and grow several different varieties year round - indoors and out. While our tomato plants have long since been returned to the earth as mulch, and sadly GOOD Winter tomatoes are few and far between, I find that GRAPE TOMATOES (yes even in Chicago!) are often pretty good year round and quality fresh Mozzarella is always available (we dabble in making our own - with varying degrees of success) So the fresh Summer flavors of a Caprese Salad can be enjoyed all year

And I have a sneaking suspicion that while not quite as grand as your Fresh Corn & Basil dish - that quality frozen corn cooked (steam-nuked) properly would taste pretty darn good - if not nearly as PRETTY to look at.

Thanks - Jennifer!

Dana Rodriguez

Wednesday 2nd of October 2013

That corn sounds delicious!

christina moore

Saturday 31st of August 2013

Love the recipe, the basil sounds great on the corn

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