Mash the butter, salt, and pepper together with a fork.

Add the chopped basil.

Mix to combine. At this point, you can wrap it in waxed or parchment paper, it is good on just about anything.

Add the corn to a large sauté pan over medium-low heat. Add a few tablespoons of the basil butter. Cook for 8 to 10 minutes. The kernels will be translucent. Give a taste to make sure that there is enough salt and pepper.