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1
Cut the corn kernels off the cobs and transfer to a bowl, then scrape the cobs with the back of a knife over the bowl to extract the liquid; set aside.
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2
Put the corncobs in a large pot and fill with water; season with salt.
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3
Cover and bring to a boil, then add the pasta and cook as the label directs; reserve 1 cup of the pasta cooking water, then drain.
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4
Discard the cobs.
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5
Meanwhile, heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over high heat.
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6
Add half of the mushrooms in a single layer and cook, undisturbed, until golden, 4 to 5 minutes.
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7
Season with salt, stir and continue cooking until tender, about 5 more minutes; transfer to a large bowl.
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8
Add another 2 tablespoons olive oil to the pot and repeat with the remaining mushrooms.
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9
Transfer to the bowl.
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10
Add the remaining 1 tablespoon olive oil, the garlic and pepper flakes to the pot; cook, stirring, until the garlic is soft, 1 to 2 minutes.
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11
Stir in the kale and season with salt.
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12
Cover and cook until wilted, about 3 minutes.
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13
Add the corn kernels, mushrooms, scallions and butter.
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14
Cook, stirring, until the butter is melted and the mixture is heated through, about 2 minutes.
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15
Add the pasta and 1/2 cup of the reserved pasta cooking water; cook, stirring, until heated through, 1 to 2 more minutes, adding more cooking water as needed to loosen the sauce.
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16
Season with salt and pepper.
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17
Photograph by Anna Williams
