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

Step 1: Using a sharp knife, cut kernels off the corn cobs into a medium bowl (you should have 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 and cook the pasta until al dente, usually about 2 minutes before the package instructions indicate. Reserve 1 cup of the pasta cooking water and then drain the pasta.

Step 3: While pasta cooks, heat olive oil in a large skillet over medium heat. Add the white and light green parts of the scallions along with the garlic and cook, stirring, until softened, about 3 to 4 minutes. Add 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 corn is tender and warmed through, about 5 to 6 minutes. Transfer this mixture to a blender, reserving the skillet, and season with 1 teaspoon of salt. Puree until smooth, adding more pasta water if needed to achieve a smooth sauce.

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

Step 5: Divide the pasta among bowls and top each serving with additional Parmesan, fresh basil leaves, and the dark green parts of the scallions.

Tips & Variations

For a vegan version, substitute butter with olive oil and use nutritional yeast instead of Parmesan.

Add cooked, diced chicken or crispy bacon for extra protein and flavor.

If fresh corn is not available, frozen corn can be used—just thaw before cooking.

Adjust red pepper flakes to your preferred level of spiciness or omit for a milder dish.

FAQs

Can I use other types of pasta for this recipe?

Yes, any short pasta like penne, fusilli, or farfalle works well as it holds the creamy sauce nicely.

How do I know when to stop cooking the pasta?

Cook the pasta until it is al dente, meaning it should be tender but still have a slight bite in the center. Usually, this means cooking it about 2 minutes less than the package recommends.