Place the orecchiette in a large, wide frying pan or pot. It should be able to lie flat, but it doesn’t have to be in a single layer. Add enough cold water to cover the orecchiette by about ½ inch. Add ¼ teaspoon salt and place pan over high heat. Stir every now and then. Once it comes to a boil, keep stirring until pasta is just tender. The whole process will take about 15 min.
Cut the kernels off the corn. Combine feta, basil and oil in a large serving bowl.
As soon as the pasta is barely tender, add corn kernels to the water and stir well. Drain then transfer to serving bowl. Stir well. Serve immediately.
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