Creamed Summer Corn

2 1/2 cups of Fresh Corn Kernels ( A few weeks ago, we found corn on the cob for 10 cents a piece and bought a bunch to remove from the cob and freeze. I took one of those bags out of the freezer and it tasted just as fresh as ever!)

In a medium skillet, melt One tbs. of unsalted butter. 

Add 1/4 cup of thinly sliced shallots or scallions (or onions in a pinch) and cook over low heat until softened, 3 to 4 minutes. 

Add the Corn and 1/2 cup of half and half (I used part milk to cut back on the calories)

Cook over low heat, stirring as little as possible, until thickened, about 3-4 minutes. Add a pinch of salt and black pepper to taste. Finish with a sprinkling of chopped basil or another fresh herb. 

**From the Joy of Cooking