- 2 tablespoons unsalted butter
- Kernels from 2 ears corn
- 1/2 pound shelled large shrimp
- 4 scallions, chopped
- 1/4 cup fresh basil, thinly sliced
- Melt butter in a large nonstick skillet over moderately high heat, then sauté corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper.