Ingredients

5 to 6 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 cup finely grated Parmesan, plus more for serving

1/2 cup torn fresh basil, plus leaves for serving

1 tbsp. fresh lemon juice

Freshly ground black pepper

Instructions

Step 1: Using a sharp knife, cut kernels off the corn cobs into a medium bowl, aiming for about 3 cups. Hold each stripped cob over the bowl and firmly run the back of your knife along its length to extract the corn milk. Repeat with all cobs.

Step 2: Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 2 minutes less than the package instructions. Reserve 1 cup of pasta water, then drain the pasta.

Step 3: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the white and light green parts of the scallions and the garlic, cooking and stirring until softened, about 3 to 4 minutes. Stir in 2 cups of corn kernels, the corn milk, and 1/2 cup of the reserved pasta water. Bring to a simmer and cook, stirring occasionally, until the mixture is warmed through and tender, about 5 to 6 minutes. Transfer this corn mixture to a blender, reserving the skillet, and season with 1 teaspoon salt. Puree until smooth, adding more pasta water if needed for a creamy consistency.

Step 4: Return the reserved skillet to medium-high heat and melt the butter. Add the red pepper flakes and the remaining 1 cup corn kernels. Cook, stirring frequently, until the butter starts to brown, about 5 to 6 minutes. Reduce heat to medium-low and add the pureed corn, cooked pasta, and 1/3 cup pasta water, tossing everything to coat evenly. Stir in the Parmesan and torn basil until melted and combined. Remove from heat, stir in the lemon juice, and season with salt and freshly ground black pepper to taste.

Step 5: Divide the pasta among serving bowls. Top with additional Parmesan, fresh basil leaves, and the dark green parts of the scallions for a fresh, vibrant finish.

Tips & Variations

For a creamier sauce, add a splash of heavy cream or half-and-half in Step 4 when combining the pureed corn and pasta.

Swap basil for fresh thyme or parsley if you want a different herb flavor profile.

Add cooked pancetta or bacon for a smoky, savory twist.

If fresh corn isn’t available, use frozen corn kernels, thawed, but reduce cooking time slightly.

FAQs

Can I use other types of pasta for this recipe?

Yes, any short pasta that holds sauce well, such as penne, rigatoni, or fusilli, works great. The texture and sauce coating are key to this dish.

What can I do if I don’t have a blender to puree the corn?

You can use a food processor or an immersion blender right in the skillet. Alternatively, finely mash the cooked corn with a fork or potato masher for a chunkier texture.