Creamy Corn Pasta

From DELISH I think I saw this on Instagram - we made it and it was delicious I think next time I would add the inside of the burrata known as stracciatella. That would kick it up to the next level! This recipe is halved the original and serves 2-3.

2-3 ears of corn, shucked (=1.5 C)

Kosher salt 

1/2 lb. campanelle, orecchiette, or other short pasta 

1/2 Tbsp. extra-virgin olive oil 

bunch scallions (about 4), thinly sliced, white and light green parts separated from dark green parts 

2 cloves garlic, finely chopped 

2 Tbsp. unsalted butter 

1/4 tsp. red pepper flakes (or to taste) 

1/4 cup finely grated Parmesan, plus more for serving 

1/4 cup torn fresh basil, plus leaves for serving 

1/2 Tbsp. fresh lemon juice 

Freshly ground black pepper

Step 1 

Using a sharp knife, cut kernels off corn cobs (you should have about 1.5 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. 

Step 2 

In a large pot of boiling salted water, cook pasta until al dente, usually 2 minutes before package instructions. Reserve 1/2 cup pasta water ( I would reserve even morenext time) before draining. 

Step 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 1 cup corn kernels, corn milk, and 1/4 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 1/2 teaspoon salt. Puree until smooth, adding more pasta water if needed to get a smooth texture. 

Step 4 

In a reserved skillet over medium-high heat, melt butter. Add red pepper flakes and remaining 1/2 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 2-3 T 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. 

Step 5 

Divide pasta among bowls. Top with Parmesan, basil, and dark green scallion parts.