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Orecchiette with Corn, Jalapeño, Feta and Basil
Ingredients
  • 1 pound orecchiette
  • 4 tablespoons unsalted butter
  • 1 jalapeño, finely chopped
  • 5 ears corn, shucked and kernels removed (about 3½ to 4 cups kernels)
  • Kosher salt
  • 8 ounces crumbled feta cheese
  • ½ cup torn basil leaves, plus more for serving
  • Flaky salt, for serving (optional)
Steps
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