Creamy, cheesy cacio e pepe gets a summery spin with the addition of fresh corn and basil.
In large pot of salted boiling water, cook pasta until al dente. Drain, reserving 1 cup cooking water. In food processor, puree 1 1/2 cups corn. In large skillet, stir pureed corn, corn kernels, pasta water, cheese, butter, and pepper over medium-low until butter melts, about 3 minutes. Add pasta; toss until pasta is coated. Garnish with basil.