Ingredients

Equipment Needed

• •12-inch skillet (stainless steel or well-seasoned cast iron)
• •Large pot for pasta (6-quart minimum)
• •Sharp chef's knife
• •Wide shallow bowl for cutting corn
• •Tongs for tossing pasta

Instructions

1. 1

   Cut the corn

   Stand each ear of corn upright in a wide, shallow bowl. Using a sharp chef's knife, slice downward along the cob, letting the kernels fall into the bowl. After cutting, run the back of your knife down the bare cob to extract the milky liquid hiding in the fibers. This corn milk is pure flavor. Don't leave it behind.

   The shallow bowl catches flying kernels. A sheet pan works too. Cutting corn on a flat board sends half your yield across the counter.
2. 2

   Start the pasta water

   Bring a large pot of water to a rolling boil. Salt it generously until it tastes like mild seawater. This is your only chance to season the pasta from within. Timid salting produces timid pasta.

3. 3

   Build the aromatic base

   Set a 12-inch skillet over medium heat. Add the olive oil and let it warm for thirty seconds, then scatter in the sliced garlic. Cook slowly, stirring occasionally, until the garlic turns pale gold and smells sweet rather than sharp. This takes two to three minutes. Watch it carefully. Burnt garlic is bitter garlic, and there's no coming back from that.

4. 4

   Cook the corn

   Add the corn kernels and their milky liquid to the skillet. Increase heat to medium-high. Let the corn cook undisturbed for two minutes so some kernels pick up light golden color on one side. Stir once, then cook another minute. You'll hear the kernels sizzle and pop as their sugars begin to caramelize. Season with half a teaspoon of salt and the red pepper flakes.

   Resist the urge to stir constantly. Corn develops better flavor when it gets some color from contact with the hot pan.
5. 5

   Drop the pasta

   Add the spaghetti to the boiling water. Stir once to separate the strands. Set a timer for one minute less than the package directs. You'll finish the pasta in the sauce, and it will continue cooking there.

6. 6

   Burst the tomatoes

   Add the halved cherry tomatoes to the skillet with the corn. Press them gently, cut-side down, into the pan. Let them cook undisturbed for two minutes until they begin to collapse and release their juice. The liquid will pool in the pan and mingle with the corn milk, creating a light, fresh sauce. Season with another pinch of salt.

7. 7

   Reserve pasta water

   Before draining, ladle out one full cup of the starchy pasta water. This cloudy liquid is essential. It contains starches that help the oil and vegetable juices come together into a cohesive sauce. Don't skip this step or you'll end up with greasy pasta sitting in a puddle.

8. 8

   Marry the pasta and sauce

   Drain the pasta and add it directly to the skillet with the corn and tomatoes. Toss vigorously with tongs, lifting and turning to coat every strand. Add half the reserved pasta water and continue tossing. The liquid will look too thin at first, then tighten into a glossy coating as the starches bind with the oil. Add more pasta water in splashes if it seems dry.

   Work quickly here. The residual heat from the pasta finishes the cooking and creates the emulsion. Hesitation leads to clumping.
9. 9

   Finish with basil and cheese

   Remove the skillet from heat. Add the torn basil and grated Parmigiano-Reggiano. Toss again to distribute. The basil will wilt slightly from the heat, releasing its perfume into the pasta. Taste and adjust salt and pepper. The dish should taste bright and sweet with gentle heat from the pepper flakes.

10. 10

    Serve immediately

    Divide among warmed shallow bowls. Top each portion with parmesan shavings, a few more torn basil leaves, a crack of black pepper, and a final drizzle of your best olive oil. Serve at once. This pasta waits for no one.

Chef Tips

• •Seek out corn at farmers markets where it was picked that morning. Sugars convert to starch within hours of harvest. Supermarket corn, shipped from distant fields, has already lost half its sweetness before you bring it home.
• •Cherry tomatoes are more reliable than slicing tomatoes for this dish. They're bred for consistent sweetness and burst beautifully in the pan. Mix colors if you can find them. Sungolds add honey notes, while darker varieties bring deeper, more complex flavor.
• •Use a vegetable peeler to shave the parmesan into thin ribbons for finishing. The larger pieces catch more sauce and provide pleasant texture against the soft pasta.
• •A crisp white wine belongs with this pasta. Vermentino, Gavi, or a good California Sauvignon Blanc will echo the brightness without competing. Serve it cold.
• •This recipe doubles easily for a crowd. Use your largest skillet or work in two pans. The technique stays the same.

Advance Preparation

• •Corn can be cut from the cob up to 4 hours ahead and refrigerated. Bring to room temperature before cooking.
• •Tomatoes can be halved several hours in advance. Store at room temperature; refrigeration dulls their flavor.
• •Garlic can be sliced and held in olive oil for up to 2 hours.
• •Do not cook the pasta in advance. This dish requires everything to come together hot, fresh, and fast.

Frequently Asked Questions

Nutrition Information

1 serving (about 340g)