Brown Butter & Corn Pasta

This came from Good Housekeeping and we like it. It's yummy and quick.

4 med. ears corn (I use 2 cans of corn)
1 lb. fun shaped pasta (ridges are better for holding juices)
6 Tbsp butter (real butter tastes best)
1 c. grated Parmesan cheese
1/4 c. packed fresh basil leaves, torn

Cook pasta according to package directions. In medium saucepan, melt butter on medium-high. Cook 3-4 minutes or until browned and very fragrant, swirling frequently. Reduce hat to medium. Add corn and 1/4 tsp. each of salt and pepper. Cook for 2 minutes or until corn is heated through, stirring occasionally. Remove from heat.
Reserve 1/4 c. pasta cooking water. Drain pasta well; return to pot along with corn mixture, Parmesan, basil, 1/8 tsp. salt and reserved cooking water. Toss until well coated.

(If you use ears of corn you cut them from the cob and then heat them for longer so that they cook through.)