My favorite way to serve corn all summer long. Less messy than gnawing on cobs, no toothpicks or floss needed. I personally love a little heat but swap out red chillies for mini red peppers if you don't. A cheesy, spicy take on a hot-weather favorite. —foodfanatic
Sauté the chopped shallots in the olive oil in a large saucepan over medium heat until softened.
Add the 2 tablespoons of butter, the corn kernels and the diced chile and sauté over medium-high heat until the corn just starts to soften, about 6-8 minutes.
Add the Parmesan cheese and stir into the corn mixture. Add a pinch of dried red chile flakes, additional salt and freshly ground pepper to taste.
Remove the pan from the heat and stir in the basil. Serve immediately.