Remove the kernels from two ears of corn. Set aside.

Grate the remaining corn cobs. Reserve the pulp and juice for the sauce. Set aside.

In a large stockpot with salted water, cook pasta according to package directions for al dente. Before draining, reserve about 1 cup of pasta water for the sauce.

While the pasta cooks, heat a large skillet to medium-high. Heat olive oil and sauté the garlic and shallots. Sauté until tender and translucent, about 2 minutes.

Add the corn kernels and continue to sauté until the corn is bright yellow and tender.

Mix in the grated corn with its juices and the lemon zest.

Add drained pasta to the skillet and stir to coat, adding about 1/2 cup of pasta water to create a sauce.

Adjust seasoning with salt & pepper, to taste, and garnish with fresh basil before serving.