Orecchiette With Fresh Corn Alfredo

Method

1. 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).

2. 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.

3. 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.

4. 4

   Divide pasta among shallow bowls and top with basil leaves if desired.

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