Pasta with corn

This recipe from the cover of Food Network mag. I made some modifications only because I didn't have everything on hand. I liked it for dinner or lunch. Eric liked it as a side dish to his tri tip. (That was good too) Enjoy.

2 ears of corn shucked
5 TB unsaled butter
tomatoes (we used some cherry ones from our garden)
2 cloves of garlic
pepper
12 oz of pasta (I used linguini)
1/2 cup chicken broth
1/2 cup grated parmesan
basil for topping

Bring a large pot of salted water to a boil. Add the corn and cook until tender. Use tongs and remove corn. You will want to save the corn water. Let corn cool and cut off kernels. Cook pasta in corn water as directed. Save 1 cup water and then drain pasta. Melt 2 TB butter in large skillet and cook garlic one minute. Add corn, salt, and pepper, and 1/2 cup chicken broth. Add the pasta. Mix all together. Add water if needed. Sprinkle parmesan cheese, 3 TB butter, and basil over the top. Add fresh tomatoes and serve.