Creamy Corn Bucatini with Corn Ricotta and Basil

Instructions

1. • 2 quarts whole milk
     
   • 4 cups (18 ounces) corn kernels (about 4 ears)
   • ¼ cup white vinegar
   Heat milk and corn in large saucepan over medium heat until milk reaches 190 degrees F/88 degrees C. Strain milk into large bowl. Transfer corn kernels to blender along with ½ cup of strained milk; let cool for 5 minutes. Stir vinegar into milk in bowl and let sit until curds are fully formed, at least 5 minutes. Meanwhile, blend milk and corn on high speed until smooth, about 3 minutes.
2. Using back of ladle or rubber spatula, push corn puree through fine-mesh strainer into 12-inch skillet. Rinse and dry strainer, line with single layer of cheesecloth, and set over large Dutch oven or stockpot. 
3. • Kosher salt
   Pour milk mixture into strainer and let drain until curds look like cottage cheese, about 5 minutes (do not discard whey). Transfer ricotta to bowl; if ricotta is dry and crumbly, adjust with reserved whey as needed to achieve creamy texture. Season with salt to taste. Measure out ¾ cup ricotta for pasta and refrigerate remaining ricotta for other use (you will have about ¾ cup to refrigerate).
4. • 2 quarts water 
   • Kosher salt 
   • 1 pound bucatini
   Add water to whey in pot and bring to boil. Add 2 tablespoons salt and pasta and cook, stirring occasionally, until pasta is flexible but still firm, about 5 minutes. Reserve 2 cups pasta water and drain pasta.  
5. • ¼ teaspoon pepper flakes
   • Kosher salt and pepper
   While pasta cooks, add pepper flakes to corn puree and place over low heat. Transfer pasta and 1½ cups reserved pasta water to skillet and cook over medium-high heat, stirring constantly, until pasta is well coated with sauce, about 1 minute. Adjust consistency with remaining pasta water, season with salt and pepper to taste, and divide among shallow bowls.  
6. • ¼ cup fresh basil, torn into large pieces
   Dollop cup ricotta evenly over top of pasta and garnish with basil. Serve immediately.