Heat up a large pot of *salted* water to a boil to prepare for the pasta. You'll want around 2 tbsp salt or more.
Carefully cut corn kernels off the ears (standing straight up into a large bowl makes this easier/less messy). Just chop straight down!
Heat a large frying pan over medium heat. Once hot, add 1-2 tbsp butter. Add peeled whole garlic cloves (no need to chop as we will blend them). Stir and let cook until fragrant, 2-3 minutes.
Add in the corn and cook another 5-7 minutes. Stir occasionally, but I like to let it get a little charred. Then turn to low. In the meantime, cook your pasta to al dente, saving ½ cup of pasta water for later!
While the pasta is cooking, add the whole garlic cloves and about 3/4 of the corn into a blender or food processor (blender will get it the most creamy). Add in the coconut cream or milk, salt, and nutritional yeast. I also added a lot of cracked black pepper. Blend until creamy and taste to adjust; don’t be afraid to add more salt! Or a little water if it’s having a harder time blending.
Pour the corn cream back into the frying back (with the remaining corn) and stir to combine. Drain pasta and add to sauce pan, stirring until it’s creamy + coated. Add in some of the pasta water if it needs thinning.
Serve immediately with chopped basil and/or pecorino/parm on top. Or eat leftovers for breakfast straight out of the fridge. I can attest that both are enjoyable!
