2leeks, cleaned and diced small (only use white and light green part)
4-5largeears corn, shucked and kernels removed (3 ½ cups)
4garlic cloves, minced
½cupdry white wine
1tablespoonfresh thyme, chopped
¼teaspooncrushed red pepper flakes
1cupfreshly grated Parmesan cheese
⅓cupfresh basil, chopped
¼lbdiced cooked pancetta (optional)
Bring large pot of salted water to boil and cook pasta 1 minute short of being al dente, according to package instructions. Drain and reserve 1 cup pasta water.
While pasta is cooking, heat 4 tablespoon butter in large sauté pan over medium heat. Add chopped leeks and cook for 3 minutes or until soft. Add 2 ½ cups of corn and garlic and cook for 3 minutes. Deglaze with wine and cook for an additional two minutes.
Transfer cooked corn to blender. Add salt and black pepper and blend until smooth.
In same skillet, increase heat to medium-high. Add 4 tablespoon butter, 1 cup uncooked corn, chopped thyme and crushed red pepper flakes, cooking until butter is starting to brown and corn is cooked through, about 2 minutes. Stir in the corn puree and cook for 30 seconds to get the flavors to combine.
Reduce heat and stir in the pasta and half the Parmesan cheese. Stir until everything is combined and then add remaining Parmesan cheese, basil and ¾ cup reserved pasta water. If still too thick, stir in rest of pasta water. Sprinkle with some fresh lemon juice. Serve immediately with some additional herbs and Parmesan cheese. Add some cooked pancetta if using
You can replace the leeks with 4 chopped green onions.
Use quality dry white wine that you'd be willing to drink. The flavor of the sauce comes from the wine. Sauvignon Blanc or Chardonnay are best.
Cook the pasta until just al dente as the pasta will cook more when tossing in sauce.
Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.