Creamed Corn with Basil

• 8 large ears corn, husked
• 2 to 4 tablespoons creme fraiche or heavy cream
• 1 large shallot, finely chopped (1/4 cup)
• 2 tablespoons unsalted butter
• 1 cup water
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 to 3 tablespoons thinly sliced fresh basil

1. Working in a large bowl, cut kernels from cobs with a sharp knife and set aside.
2. Scrape back of knife several times against cobs to extract remaining corn pulp, scraping into a large glass measure.
3. (You should have at least 3/4 cup of corn pulp.
4. If not, add 2 tablespoons creme fraiche.)
5. Transfer pulp to a blender and puree with 2 tablespoons creme fraiche until smooth.
6. Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
7. Stir in kernels, then add corn puree, water, salt, and pepper and simmer, uncovered, stirring occasionally, until kernels are just tender, 3 to 4 minutes.
8. Stir in basil to taste.

ears corn, creme fraiche, shallot, unsalted butter, water, salt, black pepper, fresh basil

Taken from www.epicurious.com/recipes/food/views/creamed-corn-with-basil-107021 (may not work)