Skillet Corn With Basil

3 tablespoons unsalted butter, divided
½ cup thinly sliced green onions (scallions), white and light-green parts
Pinch red pepper flakes (optional)

1/2 each of a small red bell pepper and a small green bell pepper, diced small or minced
Kosher or sea salt
3½ cups fresh corn kernels (from 7 to 8 medium ears), plus any corn “milk”* (24oz frozen corn, thawed and drained and 1t each of water & milk)
2 tablespoons water
½ cup fresh basil leaves, cut into thin ribbons (Gourmet Garden's Basil Stir in Paste to taste. Start with 1t and go from there)
Freshly ground black pepper

*To cut the kernels from an ear of corn, stand a shucked ear of corn, tip end up, firmly on a cutting board (or inside a shallow bowl if using a smaller cutting board). Using a sharp knife and a sawing motion, slice the kernels from the ear, removing a few rows at a time. Be careful not to include the fibrous base of the kernels or cut into the woody core. Once you’ve removed all the kernels, use the back of the knife to scrape the ear and extract a few teaspoons of corn “milk”.

Heat half of the butter in a large skillet over medium heat. Add the green onions, the red pepper flakes, bell peppers, and a pinch of salt. Sauté, stirring occasionally, until the onions are soft, about three minutes.
Add the remaining butter and the corn along with any corn “milk”. Season with a good pinch of salt, and increase the heat to medium-high. Sauté, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender and beginning to caramelize, about 4 minutes.
Remove the pan from the heat, add the water and stir to scrape up the caramelized corn sugars from the bottom of the pan. Cover and let sit for 2 minutes. Stir in the basil (basil paste) and plenty of black pepper. Taste for salt. Serve warm.

Original recipe and picture from piedmontese.com