Shrimp and Corn with Basil (and a hint for getting the kernels off fresh corn)

Friday 16 September

The basic recipe was this.  But we stir-fried the red onion, then scallion whites, then red bell pepper, then corn kernels, then little kernellettes; set them aside in a bowl and fried up the shrimps on each side, picking up lovely brown from the sugars in the fond; put those in a bowl and deglazed the pan with a little wine.  Returned it all to the pan, rewarmed, and served.

Holt complained that kernels flew everywhere when he scraped them off the cobs, but we've seen a good hint since we did this: set the corncob on the middle height of a bundt pan; when you scrape it down, the kernels go right into the bottom of the bundt pan.