Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the mezzi rigatoni until al dente, then reserve a cup of the pasta water before draining.

Brown the butter

• Melt the butter in a wide pan over medium heat with a splash of olive oil.
• Swirl until the butter foams and turns golden brown with a nutty aroma.

Cook the corn

• Add the corn kernels to the brown butter and season with salt and pepper.
• Sauté until the corn is tender and lightly golden, then crush part of it with the back of a spoon to release its creaminess.

Bring the sauce together

• Add the drained pasta to the pan with a splash of the reserved pasta water.
• Toss over medium heat until the sauce is glossy and coats the pasta.

Finish and serve

• Take the pan off the heat and stir in the grated Parmigiano Reggiano.
• Loosen with more pasta water if needed, finish with black pepper and serve immediately.