Recipe by Rachael Ray
3 ears corn, shucked
2 tbsp. olive oil
2 large shallots, finely chopped
3 cloves garlic, finely chopped
Salt and pepper
1 bunch scallions
1 large jalapeño chile
Olive oil cooking spray
3 tbsp. butter
Zest of 1 lemon (about 1 1/2 tsp.) and juice of 1/2 lemon (about 2 tbsp.)
2 tbsp. fresh thyme
1 lb. egg tagliatelle or pappardelle
A handful each of fresh flat-leaf parsley and mint leaves, chopped (about 1/2 cup total)
Ricotta salata or Pecorino Romano, freshly grated, for serving
1. Bring a large pot of water to a boil for the pasta.
2. Heat a griddle pan, cast-iron skillet, or grill over high.
3. Invert a small bowl inside a large bowl. Working with 1 ear of corn at a time, steady the larger end on top of the small bowl. Using a sharp knife, cut the kernels off the cobs into the large bowl.
4. In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the shallots, garlic, and two-thirds of the corn; season with salt and pepper. Cook, stirring often, until tender, about 3 minutes. Transfer to a blender or food processor. Puree until smooth.
5. Spray the scallions and chile with cooking spray. Cook on the griddle until charred all over, 3 to 4 minutes. Chop.
6. In the large skillet, melt the butter over medium heat. Add the remaining corn. Cook, stirring often, until lightly browned, about 3 minutes; season. Stir in the lemon zest and juice and thyme. Add the corn puree. Bring to a bubble. Add the scallions and chile. Reduce heat to a simmer. Cook, stirring often, until the sauce is reduced slightly, 8 to 10 minutes.
7. Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Add about 1 cup of the cooking water to the sauce, then drain the pasta. Add the pasta to the sauce. Toss until coated; season. Divide among 4 shallow bowls. Top with the herbs and ricotta salata.