During the height of corn season, it doesn’t take much to make every crunchy-sweet kernel shine. Like the joy of a no-cook tomato sauce in August, corn is equally capable and worthy of starring in a salty-cheesy sauce of its own, with abundant raw kernels dotted throughout. Adding fresh basil, a touch of chile, and some garlic, plus a finish of lime juice makes for a quick and bright summer meal.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Cook 12 oz. dried orecchiette in a large pot of boiling generously salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid. Shake pasta to remove excess water and return to pot (leave off heat).
Step 2
Meanwhile, working one at a time, cut kernels off 4 large ears of corn, husked, and transfer to a large bowl. Stand each cob upright in center of bowl and, using the back of a chef’s knife, scrape down sides, releasing juices and starches into bowl; discard cobs. Mix in 1 small Fresno chile, seeds removed, thinly sliced, 3 garlic cloves, finely grated, ½ cup (1 stick) unsalted butter, cut into ½" pieces, and 1 cup (lightly packed) coarsely chopped basil.
Step 3
Add corn mixture to pasta in pot; toss to combine. Gradually add 4 oz. Parmesan, finely grated (about 2 cups), stirring constantly and adding pasta cooking liquid a little at a time as needed (you may not use all of it), until a thick, glossy sauce forms. Stir in juice of 1 lime. Taste pasta and season with salt if needed.
Step 4
Divide pasta among shallow bowls and top with basil leaves if desired.
Recipe notes
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