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Orecchiette With Corn, Jalapeño, Feta and Basil NYT Colu Henry

•	1 pound orecchiette

•	4 tablespoons unsalted butter

•	1 jalapeño, finely chopped

•	5 ears corn, shucked and kernels removed (about 3 1/2 to 4 cups kernels)

•	 Kosher salt

•	8 ounces crumbled feta cheese

•	½ cup torn basil leaves, plus more for serving

•	 Flaky salt, for serving

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, reserving 1 cup of pasta cooking water.

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 of pasta water and bring to 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 pasta water. Stir in basil. Transfer to a large bowl and scatter with remaining basil. Season with flaky salt, if desired.