Creamy Corn Pasta


6 ears Fresh Corn
Kosher Salt
1/2 cup Basil
Hot Sauce
340g Orecchiette
30g Romano Cheese
2 Scallions


  1. Bring large pot of salted water to a boil. Add corn and cook for 2 minutes. Transfer to cutting board.
  2. Add orecchiette to a same pot and cook per package directions. Reserve 1 cup cooking water, then drain pasta.
  3. When corn is cool enough to handle but while pasta is still cooking, cut off kernels. Transfer 2 cups of kernels to blend along with Romano cheese, 3/4 cup pasta cooking water, and 1/4 teaspoon salt. Puree until very smooth.
  4. Toss pasta with corn puree, adding some reserved pasta water, 1 tablespoon at a time if pasta seems dry. Fold in reserved corn, scallions and basil. Serve sprinkled with additional cheese and basil and with hot sauce if desired.