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.