In a large saucepan, bring 1½ cups of water to a boil. Add 1½ cups of the corn kernels and a pinch of salt. Once the water returns to a boil, use an immersion blender to puree the mixture until combined and mostly smooth

In a small skillet set over medium heat melt butter completely. Continue to cook for 3-5 minutes, swirling frequently, until butter sizzles, foams, and then browns. Once the butter turns golden-brown, add the remaining corn kernels and a squeeze of chimichurri. Stir and cook for 3 minutes, until the corn begins to lightly brown at the edges.

Add the bucatini to your boiling corn water mixture, then lower heat to maintain a medium simmer, stirring occasionally for 3-5 minutes, or until the bucatini is cooked through and most of the liquid has been absorbed

Add the grated parmesan, lemon zest, and juice, and serve topped with your brown butter Chimichurri corn