Creamy Corn Pasta - Master recipes

Name: Creamy Corn Pasta - Master recipes
Ingredients: 5 to 6 ears of corn, shucked -; Kosher salt -; 1 lb. campanelle, orecchiette, or other short pasta -; 1 tbsp. extra-virgin olive oil -; 1 bunch scallions (about 8), thinly sliced, white and light green parts separated from dark green parts -; 3 cloves garlic, finely chopped -; 4 tbsp. unsalted butter -; 1/2 tsp. red pepper flakes (or to taste) -; 1/2 c. finely grated Parmesan, plus more for serving -; 1/2 c. torn fresh basil, plus leaves for serving -; 1 tbsp. fresh lemon juice -; Freshly ground black pepper -

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Using a sharp knife, cut kernels off corn cobs (you should have about 3 cups). Transfer kernels to a medium bowl. Holding stripped cob over bowl, firmly run the back of your knife along length of cob...

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Ingredients

5 to 6 ears of corn, shucked -
Kosher salt -
1 lb. campanelle, orecchiette, or other short pasta -
1 tbsp. extra-virgin olive oil -
1 bunch scallions (about 8), thinly sliced, white and light green parts separated from dark green parts -
3 cloves garlic, finely chopped -
4 tbsp. unsalted butter -
1/2 tsp. red pepper flakes (or to taste) -
1/2 c. finely grated Parmesan, plus more for serving -
1/2 c. torn fresh basil, plus leaves for serving -
1 tbsp. fresh lemon juice -
Freshly ground black pepper -