2 T butter
1 c whole kernel corn, preferably fresh
1 lb pasta of your choice, cooked and drained
1 c finely chopped cabbage
4-6 scallions, green and white parts, chopped
3/4 c mayonnaise
1 T Dijon mustard
2 T chopped fresh basil
Salt and freshly ground pepper to taste

Heat the butter in a small skillet over moderate heat and saute the corn until tender, 2 to 3 minutes. Combine the corn, cooked pasta, and remaining ingredients in a large mixing bowl and toss to thoroughly combine. Serve chilled or at room temperature.

Preparation time: 25 minutes