4 T. butter

4 ears sweet corn, kernels sliced from cobs (about 4 C. kernels)

3 green onions, chopped

2 cloves garlic, pressed or minced

Salt and pepper

8 medium-sized basil leaves, chopped

Add butter to a large skillet over medium-high heat. Once melted, add sweet corn kernels, green onions, and garlic then season with lots of salt and pepper and sauté until kernels are crisp-tender, 4-5 minutes. Add chopped basil then stir to combine and serve.