Buttermilk Corn Pasta

Lay 3 medium ears of corn, husked, horizontally on a cutting board and cut off kernels; transfer to a small bowl (you will have about 3 cups). Stand cobs upright and run sharp side of knife down sides to extract juices and pulp. Add to bowl with kernels and set aside.

Place cobs in a large pot of salted boiling water. Add 12 oz. orecchiette or other short pasta; cook until very al dente, about 1 minute less than package directions. Drain, reserving 2 cups pasta cooking liquid; discard cobs. Set pasta aside.

Melt 6 Tbsp. unsalted butter in same pot over medium heat. Cook 8 garlic cloves, thinly sliced, stirring occasionally, until softened and fragrant, about 4 minutes. Add 1–2 jalapeños (depending on heat level), thinly sliced (if using), and reserved corn; cook, stirring occasionally, until jalapeños soften slightly and corn is barely tender, about 4 minutes. Add 1 cup buttermilk powder, reserved pasta, and 1 cup reserved pasta cooking liquid. Stir, adding more pasta cooking liquid a little at a time if needed, until a creamy sauce forms. Stir in most of 1 bunch basil, tough stems removed, leaves separated; season with salt and freshly ground pepper.

Transfer pasta to a large shallow bowl and top with remaining basil.