Melt butter in a large pan and add corn kernels. Season with 1 tablespoon of Corn on the Cob seasoning. Toast until tender, about 5-7 minutes.
Remove from heat, add a little more than half of the corn to blender with 1 cup veggie broth and blend until smooth.
Into pan, add 2 cups of broth, garlic paste, and pasta. Bring to a medium-boil. Add blended corn back in and simmer on low heat, covered, about 8-10 minutes or until pasta is tender.
Remove from heat and stir in peas, the inside portion of burrata cheese, and optional basil paste if using. You can also add ½ cup veggie broth if extra creaminess is desired.
Top with remaining burrata, season to taste with Corn on the Cob, and enjoy!
Tips
Got the time? Top with bread crumbs or crispy fried onions and bake in the oven at 375° F for 15-20 minutes until golden and bubbly!
