Prepare clarified butter: Melt the Butter in a saucepan over low heat. Skim off the foam that rises to the surface. Carefully pour off the clear, golden liquid (clarified butter) into a separate container, leaving the milky solids behind.
Bring a large pot of water to a boil.
Add the Corn to the boiling water and cook for 3-5 minutes, or until tender-crisp.
Drain the Corn thoroughly.
In a large skillet, heat the clarified butter over medium heat.
Add the Garlic and Shallot to the skillet and sauté for 1-2 minutes, or until fragrant.
Add the Seasoning to the skillet and stir to combine.
Add the drained Corn to the butter mixture and toss to coat evenly.
