Corn and Basil Saute

2 T butter
3 ears of fresh corn, shucked
1 large shallot, diced
2 cloves garlic, minced
1/4 C fresh basil leaves, chopped

Melt butter in a large skillet over medium-high heat.  Add corn and shallots and cook, stirring until shallots are softened, about two minutes.  Stir in garlic and cook a minute longer to incorporate flavors.  Transfer to serving dish and stir in basil.  Serve immediately.

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