Creamy Basil Shrimp with Corn

Sprinkle shrimp lightly with salt and pepper. Cut kernels from corn cob; discard cob.

Melt ½ Tbsp butter in a large nonstick skillet over medium heat. Add shrimp. Cook 2 to 3 minutes or until shrimp turn pink; remove from skillet.

Melt 1 Tbsp butter in skillet over medium heat; add garlic. Cook, stirring occasionally, 30 seconds. Add corn and wine; bring to a boil, reduce heat, and simmer 1 minute.

Add cream and mustard; simmer, stirring occasionally, until sauce is thickened. Stir in shrimp, and sprinkle with basil.

Toss together all ingredients except cheese in a bowl. Sprinkle with cheese.