Light, fresh, and oh so good! This is a perfect summer-time side dish!
Heat oven to 350°F.
In a large bowl add corn, egg, half-and-half, salt, half the Parmesan, 1 teaspoon basil, jalapeno, and shallots. Stir to combine.
Transfer mixture to a prepared 8x8-inch baking dish. Use a small offset spatula and spread into an even layer. Top with the remaining Parmesan.
Bake until bubbling, about, 40 to 45 minutes. Set aside to cool on a wire rack for 10 minutes. Top with the remaining basil and serve.
Refrigerate leftovers in an airtight container for up to 3 days.