4 ears corn on the cob, husked
2 tablespoons extra-virgin olive oil, EVOO
4 tablespoons butter, cut into pieces
2 large jalapeño peppers, sliced
2 thin leeks, cleaned and halved lengthwise, then sliced 1/4-inch-thick
4 large garlic cloves, crushed and chopped or sliced
Salt and pepper
1 pound corn penne rigate with lines
1 lime, juiced
8 ounces ricotta salata, crumbled
1 cup chopped mint and parsley, combined
Stand up corn in large bowl and scrape off kernels, then scrape down into the cob to release the sweet, milky juice from cob.
Heat a large pot of water to boil for pasta.
To a large skillet over medium-high heat, add EVOO, 2 turns of the pan. Melt butter into oil and add the corn, jalapeño peppers, leeks, garlic and season with salt and pepper.