Lemon-Pepper Corn Pasta

Directions

1. 1
   Bring a large pot of water to a boil.
2. 2
   Drop the pasta into the water and cook according to package directions, drain, reserving some of the pasta water.
3. 3
   Toss the pasta with a splash of oil and set aside.
4. 4
   Meanwhile, remove the kernels from the corn with a sharp knife.
5. 5
   Hold the shaved cobs over a bowl and scrape with the back of the knife to extract the milk, set aside.
6. 6
   Discard the cobs.
7. 7
   Melt the butter in a large skillet, add the corn kernels, garlic, peppers and turmeric.
8. 8
   Cook, stirring, until the vegetables are tender, about 6 minutes.
9. 9
   Add the corn milk, 2-percent milk, 3 tablespoons of the Parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper.
10. 10
    Bring to a gentle simmer, cook until slightly thickened (like the consistency of heavy cream), about 5 minutes.
11. 11
    Add the cooked pasta, lemon zest and 1/4 teaspoon salt.
12. 12
    Gently toss the pasta in the sauce (thin out with reserved pasta water if desired).
13. 13
    Divide among four bowls.
14. 14
    Sprinkle each with the remaining 1 tablespoon Parmesan and some black pepper.
15. 15
    Serve with lemon wedges.