Easy Creamy Corn and Orzo Recipe for Dinner
A rich and creamy pasta dish with sweet corn and orzo, perfect as a comforting side or light vegetarian main course.
Ingredients
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1½ cups corn (fresh, frozen, or canned)
- ½ cups heavy cream or half-and-half
- ½ cups grated Parmesan cheese
- Salt and black pepper, to taste
- ¼ tsp chili flakes (optional)
- Fresh parsley or basil, for garnish
- Lemon zest or juice (optional for brightness)
Instructions
Sauté the Aromatics:
- In a saucepan, heat olive oil or butter over medium heat. Add the onion and cook while stirring until it becomes soft; this will take approximately 3 minutes. Add the garlic and continue cooking for 1 additional minute.
Toast the Orzo:
- Add the orzo and cook for 1–2 minutes, stirring constantly, until lightly toasted and coated in the oil.
Add Broth and Simmer:
- Versez le bouillon. After bringing it to a boil, lower the heat and let it simmer for around 8–10 minutes while stirring from time to time, until the orzo is soft and most of the liquid has been absorbed.
Add Corn and Cream:
- Incorporate the cream and corn. Continue cooking for 2–3 more minutes until everything is heated through and the mixture has a creamy consistency.
Finish with Cheese:
- Give the Parmesan a stir until it has melted. Add salt, pepper, and optional chili flakes to taste. Incorporate lemon zest or juice for an extra touch of freshness.
Serve and Garnish:
- Allow to sit for 5 minutes so it can thicken a bit. Serve warm and decorate with fresh herbs.
Notes
- For convenience, use frozen corn; for added flavor, opt for grilled fresh corn.
- Swap cream for Greek yogurt or coconut milk to create lighter versions.
- As orzo cooks quickly and thickens, stir constantly to prevent sticking.