Prepare the corn: Stand each cob upright on a chopping board and slice the kernels off with a sharp knife. You'll hear a satisfying crunch as they separate. Aim for kernels that are still separate, not mushy. You should have about 400g of kernels.

Boil the pasta: Bring a large pot of salted water to a rolling boil—the bubbles should be vigorous and fast. Add the pasta and cook according to package directions until al dente (usually 10-12 minutes). Reserve about 200ml of the starchy pasta water before draining.

Start the sauce: While the pasta boils, heat the olive oil in a large frying pan over medium heat. The oil should shimmer but not smoke. Add the diced red onion and cook for 2-3 minutes until it softens and turns translucent—you'll see it become glossy and the smell will turn sweet.

Cook the corn: Add the fresh corn kernels to the pan. Stir them for 4-5 minutes. They will start to pop gently and release a milky liquid. The kernels should turn a brighter yellow and soften slightly, but still have a little bite. The aroma will be intensely sweet and nutty.

Add tomatoes and garlic: Tip in the halved cherry tomatoes and sliced garlic. Cook for 2-3 minutes, stirring occasionally. The tomatoes will begin to soften and release their juices, creating a light sauce. You'll see the skins wrinkle slightly, and the pan will become juicy. The garlic should be fragrant, not burnt.

Combine everything: Pour in the stock and about 100ml of the reserved pasta water. Stir well, scraping up any browned bits from the bottom of the pan—this adds flavour. Let it simmer for 2 minutes until the sauce thickens slightly and looks glossy.

Toss the pasta: Add the drained pasta to the pan with the sauce. Toss everything together using tongs for about 1 minute. The pasta should be evenly coated and the sauce should cling to each piece. If it looks dry, add a splash more pasta water until it looks silky and loose.

Finish and serve: Remove the pan from the heat. Stir in the grated Parmesan and torn basil leaves. The cheese should melt into the sauce, creating a creamy, glossy finish. Season with salt and black pepper to taste. Serve immediately with extra Parmesan on top.