Ingredients Jump to Instructions ↓

  1. 1 cup orzo

  2. 4 tablespoons finely sliced washed leek (white and light green part only)

  3. 2 tablespoons unsalted butter

  4. 4 ears corn , top half of kernels cut from cobs and cobs scraped for milk

  5. 2 tablespoons chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. 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, garnish with parsley and serve immediately.


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