Creamed Corn with Basil

Directions

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