2 cups all-purpose flour
2 egg yolks
2 tablespoons extra-virgin olive oil
1 large pinch salt
12 to 15 ears corn, shucked
1 cup (2 sticks) butter
2 tablespoons mascarpone
1/2 cup grated Parmesan
1 cup Parmesan rinds
1 tablespoon olive oil
1 cup corn kernels
7 1/3 tablespoons butter
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