2 sticks unsalted butter, at room temperature
1/2 cup basil leaves, plus more for garnish
Salt and freshly ground black pepper
8 ears corn, husked and kernels removed
Sliced scallions, for garnish
  Combine the butter and basil in a food processor and process until smooth, season with salt and pepper, to taste, and pulse a few more times. Scrape into a small bowl.
  Put a large sauté pan on the grill over low heat and add the basil butter. When the butter is hot add the corn kernels and sauté for 3 to 4 minutes. Transfer to a serving bowl and garnish with torn basil leaves and scallions.

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