"Creamy Corn and Leek Pasta | Rachael Ray"

Ingredients

• 4 large ears corn on the cob, kernels scraped from cob
• 1 cup chicken or vegetable stock
• Salt
• 2 tablespoons EVOO
• 2 tablespoons butter
• 2 leeks (white and light green tops), quartered lengthwise and sliced
• 4 cloves garlic, chopped or grated
• 1 teaspoon red pepper flakes (optional)
• ½ cup white wine
• 1 pound short-cut pasta or corn penne, for an extra-corny supper
• 1 tablespoon lemon juice
• 1 cup grated pecorino cheese or Parmigiano-Reggiano cheese
• A handful of basil or tarragon, torn
• A small handful of mint, chopped