Here's what you'll need
Corn, mascarpone, basil, tomatoes, red onion, pappardelle, Parmesan, Kosher salt, black pepper, extra virgin olive oil
Sauté Onion and Corn
Cook corn and red onion in a skillet until translucent, then season with salt and pepper.
Cook pappardelle until al dente, then reserve ½ cup cooking liquid before draining pasta.
Purée the Sauce
Transfer corn to a blender, then process with mascarpone, basil, and water.
Blister the Tomatoes
Cook the tomatoes over high heat until blistered, about 6-8 minutes. Season with salt.
Combine pasta, tomatoes, basil cream sauce, and Parmesan cheese in a skillet. Add reserved cooking water and toss.
Finish and Serve
Serve immediately with additional basil, a drizzle of olive oil, and extra Parmesan cheese.