4 medium ears corn or canned corn
500gm fusilli pasta
6 tbsp. butter
1/4 cup packed fresh basil leaves
1. Heat large covered saucepot of salted water to boiling on high.
2. Meanwhile, cut kernels off ears of corn; set aside.
3. Cook pasta as label directs.
4. While pasta cooks, in asaucepan, melt butter on medium-high. Cook 3 to 4 minutes or until browned and very fragrant, swirling frequently. Reduce heat to medium. Add corn and 1/4 teaspoon each salt and pepper. Cook 2 minutes or until corn is heated through, stirring occasionally. Remove from heat.
5.Reserve 1/4 cup pasta cooking water. Drain pasta well; return to pot along with corn mixture, cheese, basil, 1/8 teaspoon salt, and reserved cooking water. Toss until well coated.