Brown Buttered Corn with Basil

Have you tried shoepeg corn? I find it to be remarkably tender and much better than other types of frozen corn. It makes it possible to prepare farm fresh recipes in the middle of winter. Sauteing the corn kernels kicks up the flavor and the addition of basil at the end of cooking brings summer flavors to the winter table. This recipe comes from Gourmet magazine. They use a full cup of basil in the dish; I think that much basil overwhelms the corn so I've cut the measure in half. This is a colorful and easy to do dish. It's a simple way to treat winter weary palates.

Brown-Buttered Corn with Basil

Ingredients:
1 to 2 tablespoons unsalted butter
3 cups corn kernels (thawed if frozen)
1/4 teaspoon salt
1/8 teaspoon freshly cracked black pepper
1/2 to 1 cup shredded basil

Directions:
1) Heat butter in a large heavy frying pan set over moderately high heat until butter foam subsides and the butter is golden brown.
2) Add corn to skillet. Season with salt and pepper. Cook, stirring, until tender, about 4 minutes. Remove from heat and stir in basil. Transfer to serving bowl. Yield: 4 servings.