Creamy Corn Pasta

Ingredients

• Corn kernels (3 cups, ~5-6 ears)
• Pasta (1lb campanelle, orecchiette, or another short pasta)
• Scallions (1 bunch, thinly sliced, separate white and green)
• Garlic (3 cloves, minced)
• Unsalted butter (4 tablespoons)
• Parmesan (1/2 cup, grated)
• Red pepper flakes (1/2 teaspoon)
• Fresh basil (1/2 cup, torn)
• Lemon juice (1 tablespoon)
• Olive oil (1 tablespoon)
• Salt
• Black pepper

Directions

1. If using fresh corn, use a sharp knife to cut the kernels off the cob. Transfer to a medium bowl. Run the knife over the cob to extract corn milk into the same bowl (alternatively add the cobs to the pasta water).
2. Bring a large pot of water to a boil. Cook pasta al dente, according to package directions. Reserving 1 cup of pasta water.
3. Heat oil in a large skillet over medium heat.
4. Add scallion whites and garlic to the skillet. Cook until softened, 3-4 minutes.
5. Add 2 cups of the corn kernels and 1/2 cup of the reserved pasta water to the skillet. Bring to a simmer, stirring occasionally, until softened, 5-6 minutes.
6. Using a standing blender or immersion blender, puree until smooth. Season with 1 teaspoon of salt. Remove from the skillet and reserve in a medium bowl.
7. Bring the skillet to medium-high heat and melt butter.
8. Add red pepper flakes and remaining corn kernels. Cook until butter starts to brown, 5-6 minutes.
9. Reduce skillet to medium-low. Add pureed corn, cooked pasta, and 1/3 cup of reserved pasta water. Toss to coat.
10. Stir in parmesan and basil until combined.
11. Remove from heat, stir in lemon juice, season with salt and pepper.
12. Serve in a bowl, top with additional parmesan, basil, and scallion greens.

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