2 tablespoons unsalted butter
2 ears corn, kernels cut off ears
1/2 lb. shelled large shrimp
4 scallions, chopped
1/4 cup fresh basil, thinly sliced
Melt butter in a large nonstick skillet over moderately high heat until foam subsides, 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.