Fill a large pot with salted water and bring it to a rolling boil over high heat. Add your spaghetti or linguine and cook according to the package directions until al dente, typically 8-10 minutes. Once cooked, drain the pasta but be sure to reserve about 1 cup of pasta water for later use. Set aside the drained pasta while you prepare the sauce.

In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the minced garlic and finely chopped onion. Sauté these aromatics for about 3-4 minutes or until the onion is translucent and fragrant, stirring occasionally.

Add 2 cups of corn kernels to the sauté pan, continuing to cook for an additional 3-4 minutes. Stir occasionally until the corn is softened and starts to caramelize.

Lower the heat to medium-low and pour in 1 cup of heavy cream, stirring to combine. Let this mixture simmer gently for about 5 minutes.

Slowly mix in 1 cup of grated Parmesan cheese, stirring vigorously until it melts and integrates into the sauce. Season with salt and freshly ground black pepper to taste.

Carefully add your drained spaghetti or linguine into the pan with the creamy corn sauce. Gradually incorporate the reserved pasta water, a little at a time, until you achieve your desired sauce consistency.

Remove the pan from heat and squeeze in the juice of one fresh lemon, stirring it through the creamy corn pasta.

Gently fold in a handful of freshly chopped basil leaves, letting the warmth of the pasta wilt the herbs slightly.

Transfer the creamy corn pasta to serving dishes immediately while it’s warm and comforting.