• 2 Tbsp olive oil
• 3 cups corn kernels
• Kosher salt
• Freshly ground black pepper
• 1 Tbsp butter
• 1 lb linguine or other dried pasta
• 8 0z pecorino romano cheese cut into 1“ chunks - additional for garnish

1. Heat large skillet or pasta pot to hot. Add oil and heat for 1 min. Add corn kernels, season with salt and fresh ground pepper, stir once or twice to distribute oil and then let set for 3-4 min. or toasty brown underneath. Add butter, stir, scrape into bowl.
2. Heat pot of well salted water to boil and cook pasta until about 30 sec short of perfect. Drain reserving 1 cup of pasta water
3. Make sauce prior to pasta finished cooking. In blender or food processor blend pecorino and approx 2 tsp fresh ground black pepper until the cheese is as fine as it can get. Add 3-4 Tbsp cold water, one at a time, and fully blending each addition before adding the next, until a creamy consistency like frosting for a cake. Taste mixture it should be very salty and peppery, add more pepper if need.
4. Add drained pasta to pot along with the pecorino sauce. Begin adding reserved pasta water 1 Tbsp at a time until have a nice creamy sauce which does not wash off pasta. Add reserved corn, toss to mix. Finish with additional cheese and black pepper

Serves: 4-5       Total cook time: 25 min
Source: SMITTEN KITCHEN - John sent link