Creamy Corn Pasta
Recipe: https://recipestripper.com/recipes/0bb8d1f3-7fd9-4ef5-9d85-74ecd2069c64
Original source: https://www.delish.com/cooking/recipe-ideas/a41017229/creamy-corn-pasta/?gad_source=1&gad_campaignid=18339119658&gbraid=0AAAAACq-IPxTfJOYE_ji1ejLM_u2KhzLq

This creamy corn pasta recipe features a silky sauce made from corn as well as pops of juicy kernels for texture.
Yield: 4 serving(s)
Prep time: PT10M
Cook time: PT0S
Total time: PT30M

Ingredients
- 5 (or more) ears of corn, shucked
- Kosher salt
- 1 lb. campanelle, orecchiette, or other short pasta
- 1 tbsp. extra-virgin olive oil
- 1 bunch scallions (about 8), thinly sliced, white and light green parts separated from dark green parts
- 3 cloves garlic, finely chopped
- 4 tbsp. unsalted butter
- 1/2 tsp. red pepper flakes (or to taste)
- 1/2 c. finely grated Parmesan, plus more for serving
- 1/2 c. torn fresh basil, plus leaves for serving
- 1 tbsp. fresh lemon juice
- Freshly ground black pepper

Instructions
1. Using a sharp knife, cut kernels off corn cobs (you should have about 3 cups). Transfer kernels to a medium bowl. Holding stripped cob over bowl, firmly run the back of your knife along length of cob to extract corn milk. Repeat with remaining cobs.
2. In a large pot of boiling salted water, cook pasta until al dente, usually 2 minutes before package instructions. Reserve 1 cup pasta water before draining.
3. Meanwhile, in a large skillet over medium heat, heat oil. Add white and light green scallion parts and garlic and cook, stirring, until softened, 3 to 4 minutes. Add 2 cups corn kernels, corn milk, and 1/2 cup pasta water. Bring to a simmer and cook, stirring occasionally, until warmed through and tender, 5 to 6 minutes. Transfer to a blender, reserving skillet; season with 1 teaspoon salt. Puree until smooth, adding more pasta water if needed to get a smooth texture.
4. In reserved skillet over medium-high heat, melt butter. Add red pepper flakes and remaining 1 cup corn kernels. Cook, stirring frequently, until butter starts to brown, 5 to 6 minutes. Reduce heat to medium-low and add pureed corn, pasta, and 1/3 cup pasta water, tossing to coat. Stir in Parmesan and basil until melted and combined. Remove from heat and stir in lemon juice; season with salt and black pepper.
5. Divide pasta among bowls. Top with Parmesan, basil, and dark green scallion parts.