Corn kernels are toasted with butter, chili flakes, thyme and garlic. Creamy cheeses bring the sauce together, and are topped with fresh lemon and spicy basil.
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta cooking water.
In the same pot set over medium-high heat, add butter, corn, garlic, thyme, and red pepper flakes. Cook 5 minutes or until the corn is golden.
Add the reserved pasta cooking water, wine, ricotta, and brie, stirring until the cheeses are melted and a sauce has formed.
Stir in the pasta, tossing well to coat. Add basil, lemon zest, lemon juice, and season with salt and pepper. Remove from the heat and serve immediately topped with additional basil.
