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Recipe Tags:

Food

Recipe Instructions:

Ingredients
6 ears fresh corn, shucked
12 oz. orecchiette
1 oz. Romano cheese, finely grated, plus more for serving
Kosher salt
2 scallions, chopped
1/2 c. basil, plus more for serving
Hot sauce, for serving

Directions
Step 1
Bring large pot of salted water to a boil. Add corn and cook 2 minutes. Transfer to cutting board.
Step 2
Add orecchiette to same pot and cook per package directions. Reserve 1 cup cooking water, then drain pasta.
Step 3
When corn is cool enough to handle but while pasta is still cooking, cut off kernels (you should have about 3 cups). Transfer 2 cups to blender along with Romano cheese, 3/4 cup pasta cooking water, and 1/4 teaspoon salt; puree until very smooth.
Step 4
Toss pasta with corn puree, adding some reserved pasta water, 1 Tbsp 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.