Pasta with corn and kale

Ingredients:

• 6 ears of corn
• 450 g of campanelle or fusilli pasta
• 5 tbsp. l. olive oil
• 1 kg of different types of mushrooms (such as shiitake and button mushrooms), trimmed and thinly sliced
• 3 cloves garlic, chopped
• 0.5 tsp red pepper flakes
• 2 bunches Tuscan kale, stems trimmed, leaves cut into strips
• 2 bunches green onions (white and light green parts only), chopped
• 60 g unsalted butter, diced

Preparation:

1. Cut the corn kernels from the cobs and transfer them to a bowl. Scrape the cobs with the blunt side of a knife over the bowl to remove the corn milk. Place the cobs in a large saucepan and cover with water; season with salt. Cover and bring to a boil, then add the pasta and cook according to the package directions. Set aside 1 cup of water and drain the rest. Discard the cobs.
2. Meanwhile, heat 2 tablespoons of olive oil in a heavy-bottomed cauldron or saucepan over high heat. Add half the mushrooms in a single layer and cook, undisturbed, until golden brown, 4-5 minutes. Season with salt, stir, and continue cooking until tender, about 5 more minutes; transfer to a large bowl. Add another 2 tablespoons of olive oil to the pan and cook the remaining mushrooms. Transfer to a bowl.
3. Add the remaining 1 tablespoon olive oil, garlic, and pepper flakes to the pan; cook, stirring, until the garlic is softened, 1 to 2 minutes. Add the cabbage and season with salt. Cover and cook until the cabbage is wilted, about 3 minutes. Add the corn kernels, mushrooms, green onions, and butter. Cook, stirring, until the butter is melted and the mixture is heated through, about 2 minutes.
4. Add the pasta and 0.5 cups of the cooking water, stirring until heated through, another 1-2 minutes, adding more water if necessary if the sauce is too thick. Season with salt and pepper to taste.