• 1 pint Grape or cherry tomatoes, halved
• 1½ tbsp Kosher salt, divided, plus more to taste
• 4 ears Corn, husked
• 4 tbsp (½ stick) Salted butter, divided, plus more to
taste cut into 1-tbsp pieces, divided
• 2 medium Shallots, minced
• 12 oz Short pasta
• 1 cup Fresh basil, chopped
• Freshly ground black pepper, to taste
In a small bowl, combine tomatoes and ½ tsp. salt. Set aside.
In a large pot, bring 2½ quarts water to a boil. Add corn cobs and 1 tbsp. salt; reduce heat to medium; and cover and cook for 10 minutes. Save water from cooking the corn. Cut corn from cobs and set aside.
In a nonstick skillet over medium heat, melt 2 tbsp. of butter. Add corn, shallots and 1 tsp. salt. Cook while stirring, for 5 minutes or until shallots soften. Stir in 1½ cups of corn-infused cooking liquid. Reduce heat to medium-low and cook, uncovered, for 10-15 minutes.
Bring a pot of water to a boil and add pasta; cook according to package directions. Drain pasta.
Add pasta to skillet. Cook over medium heat, stirring constantly, for 2 minutes or until pasta is coated and sauce is creamy. Add the remaining 2 tbsp. butter, basil and tomatoes. Toss until butter has melted. Taste and season with salt and pepper.