ORECCHIETTE WITH CORN, JALAPEñO & BASIL

Orecchiette with Corn, Jalapeño & Basil image

Number Of Ingredients 7

1 pound Orecchiette pasta
4 tablespoons unsalted butter
1 ear Jalapeño
5 ears Corn on Cob
1 pinch Kosher salt
8 ounces Feta Cheese (crumbled)
1/2 cup Basil leaves

Steps:

1. Bring a large pot of well-salted water to a boil. Add pasta, and cook until it is just short of al dente, about 10 minutes. Drain.
2. While pasta cooks, make the sauce: In a 12-inch skillet, melt butter over medium heat. Add jalapeño, and cook until softened, about 1 to 2 minutes. Add corn, and cook until it begins to brown in spots, about 3 to 4 minutes., Season with salt. Add 1/4 cup pasta water and bring to a simmer and cook until reduced by half, about 1 to 2 minutes.
3. Add pasta to skillet, tossing to coat with sauce. Add feta cheese and an additional 1/4 cup of pasta water, tossing until pasta is slick and glossy with sauce. If needed, add in another 1/4 cup of pasta water. Stir in basil. Transfer to a large bowl and scatter with remaining basil. Season with flaky salt, if desired.