Pappardelle With Corn

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Kosher salt

2 ears corn, shucked

5 tablespoons unsalted butter

3 cups grape tomatoes

2 cloves garlic, minced

Freshly ground pepper

1/2 cup white wine

12 ounces pappardelle pasta

1/2 cup low-sodium chicken broth

1 small bunch scallions, thinly sliced

1/2 cup freshly grated parmesan, plus more for topping

Torn basil, for topping

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