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Fall Foods recipe #3: Creamy Corn & Leek Orzo

We are up to our ears in corn!

Corn was late to pick this year, but once it came, it was well worth the wait. When you can buy a dozen ears for $2, there really isn’t a single reason to go out for a $80 dinner that we won’t even finish. This year, I actually got to walk into the corn field and pick the corn myself!

The plan for all this fresh corn? We tried freezing some to enjoy in the long winter months. I learned that freezing is a MESSY  job (there was literally corn kernels in every inch of the kitchen!), but it will be well worth it when you need a “fresh” veggie with dinner. If it wasn’t for the *awesome* job our FoodSaver does, I may not be doing this again next summer. Love that thing!

We also ate a lot of corn-on-the-cob, enchiladas with corn, eggs with corn, and creamy corn & leek orzo.

Creamy corn & leek orzo is a great dish for the main attraction at the dinner table, or even as a side act to fish or chicken. It travels really well, so you will definitely be packing it up for lunch the next day.

Creamy Corn & Leek Orzo

  • Kosher salt
  • 1 cup orzo
  • 4 tablespoons finely sliced washed leek (white and light green part only)
  • 2 tablespoons unsalted butter
  • 4 ears corn, top half of kernels cut from cobs and cobs scraped for milk
  • 1/4 cup of Parmesan, grated (optional)
  • salt and pepper

Directions

Bring a medium pot of boiling water to a boil over medium heat. Season the water with salt, then add the orzo and cook to al dente. Drain, reserving the cooking water.

In another pot of boiling water, over medium heat, blanch the leeks for 1 or 2 minutes, then remove and shock in a bowl of ice water. Drain and set aside.

In a skillet, over low heat, melt the butter and add the corn and scraped milk from all 4 cobs. Cook for 1 minute and add about 1 cup reserved pasta cooking water. Bring to a simmer and cook until thick and reduced, about 10 minutes, stirring occasionally.

Add more pasta cooking water if gets too dry.

Add the blanched leeks and heat through, about 1 minute. Add the orzo and toss to combine. Season with salt, to taste. Transfer the corn and orzo to a serving bowl,  sprinkle Parmesan over the top, add pepper to taste, and serve immediately.

Serves 6

Total time: 1 hour

Adapted from here.

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