Makes 6 servings. Difficulty
4 large ears of corn, husked 2 Tablespoons heavy cream 1 large shallot, minced 2 Tablespoons unsalted butter 1/2 cup water Salt and freshly ground black pepper 1-1/2 Tablespoons thinly sliced fresh basil
Working in a large bowl, cut the kernels off the cobs with a sharp chef’s knife; set aside. Scrape the cobs with the back of the chef’s knife several times to extract the remaining corn pulp into a large glass measure. (You should have about 1/2 cup of corn pulp. If not, add about 1 tablespoon heavy cream.) Transfer the pulp to a blender and puree with 2 tablespoons heavy cream until smooth.
Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 3-4 minutes. Stir in the corn kernels, then add the corn purée and water. Adjust seasonings to taste with salt and freshly ground black pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until kernels are just tender, about 3-4 minutes. Stir in basil and once again, adjust seasonings, if necessary with salt and freshly ground black pepper. Serve.