Trim the leek so it’s the white and light-green parts only. Cut leek in half lengthwise then thinly slice into thin matchsticks. Rinse the leeks and drain on paper towels.

Add enough oil to a heavy bottomed saucepan to reach 2-inches (5cm) up the sides. Heat oil over medium heat to 375ºF (190ºC).

Working in batches so as to not overcrowd the pot, add the leeks and fry until golden brown, about 8 to 10 minutes. Remove using tongs or a slotted spoon to a paper towel-lined plate to drain. Season leeks with salt and repeat with remaining leeks.

Using a sharp knife, cut the kernels off the cob and discard the cobs.

Heat a large pot over medium heat, add the oil and heat through. Add the butter and allow to melt then add the corn, shallots and leek, sautéeing until the leeks are tender, about 6 to 8 minutes, stirring occasionally.

Add the white wine and reduce the heat to medium-low, simmering until the wine has reduced by half, about 6 minutes.

Add the mixture to a blender or the bowl of a food processor fitted with the blade attachment and blend until smooth.

Return the mixture to the pot and whisk in the cream. Season to taste with salt.

Bring a large pot of water to a boil over medium-high heat. Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.

Add the sauce to the pasta as well as the cheese and ½ cup of the reserved pasta water. Stir to combine.

Divide the pasta among warmed serving bowls. Top with the frizzled leeks and a drizzle of the truffle oil. Serve warm.