Orecchiette with a Kick: Corn, Jalapeño, Feta, and Basil Delight

1. Cook Pasta

Begin your culinary journey by setting a large pot of well-salted water to boil. As the bubbles dance and roll, introduce 1 pound of orecchiette to the water, stirring occasionally to prevent sticking. Cook until just shy of al dente, around 10 minutes. Drain the pasta, saving a cup of the pasta water for the sauce.

2. Prepare Sauce

In a 12-inch skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the finely chopped jalapeño and let it soften for about 1 to 2 minutes. Then, add the fresh corn kernels and brown for 3 to 4 minutes, stirring occasionally. Season with kosher salt and add about 1/4 cup of the reserved pasta water, simmering and reducing by half.

3. Combine Pasta and Sauce

Add the cooked orecchiette to the skillet, stirring to combine with the sauce. If necessary, add more pasta water to reach the desired consistency.

4. Add Feta and Basil

Fold in 8 ounces of crumbled feta cheese and 1/2 cup of torn basil leaves, allowing the cheese to slightly melt and the basil to wilt into the pasta.

5. Serve

Serve the dish in bowls, optionally garnishing with additional basil leaves and a sprinkle of flaky salt.