Orecchiette With Fresh Corn Alfredo

Ingredients

For 4 servings

• •12 oz dried orecchiette
• •Kosher salt
• •4 large ears of corn, husked
• •1 small Fresno chile, seeds removed, thinly sliced
• •3 garlic cloves, finely grated
• •0.5 tasse (1 stick) unsalted butter, cut into ½" pieces
• •1 tasse (lightly packed) coarsely chopped basil; plus leaves for serving (optional)
• •4 oz Parmesan, finely grated (about 2 cups)
• •Juice of 1 lime

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.