1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually about 9-11 minutes. Reserve 1 cup of pasta cooking water before draining.
2. While the pasta cooks, heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
3. Add the minced garlic and crushed red pepper flakes to the skillet. Sauté for 1-2 minutes until fragrant but not browned—this step fills the kitchen with the most inviting aroma and always brings back memories of my grandmother’s kitchen.
4. Stir in the corn kernels and cook for 3-4 minutes until they’re tender and slightly caramelized. If you’re using frozen corn, cook a bit longer to release some of the moisture and concentrate the sweetness.
5. Add the cooked pasta to the skillet along with the remaining tablespoon of butter and 1/4 cup of the reserved pasta water. Toss everything together, letting the butter coat the pasta and the water help create a silky sauce.
6. Sprinkle in the Parmesan cheese, stirring until melted and evenly distributed. If the sauce feels too thick, add a bit more pasta water, a tablespoon at a time, until you reach your desired consistency.
7. Season with salt and freshly ground black pepper to taste. If you like, squeeze in the juice of half a lemon to brighten the flavors—this little trick always brings a fresh note that lifts the whole dish.
8. Turn off the heat and garnish with chopped fresh parsley or basil before serving.

One tip I’ve learned from years of cooking for my family is to keep an eye on the garlic—once it starts to brown, it turns bitter, and that can throw off the whole dish. Patience here is key. Also, don’t underestimate the power of the reserved pasta water; it’s a secret ingredient that helps the sauce cling to every noodle and keeps things luscious.