Scrape kernels from 5 ears of corn.
Melt in a nonstick skillet: 1 tablespoon butter
Add and cook over low heat (3-4 minutes): 1/4 cup sliced scallions
Add the corn with 1.2 cup half and half.
Cook over low heat for about 2 minutes.
Season with salt and pepper to taste, basil, parsley.