Creamy Leek and Corn Orzo

1. 1

   Bring a medium pot of boiling water to a boil over medium heat.

2. 2

   Season the water with salt, then add the orzo and cook to al dente.

3. 3

   Drain, reserving the cooking water.

4. 4

   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.

5. 5

   Drain and set aside.

6. 6

   In a skillet, over low heat, melt the butter and add the corn and scraped milk from all 4 cobs.

7. 7

   Cook for 1 minute and add about 1 cup reserved pasta cooking water.

8. 8

   Bring to a simmer and cook until thick and reduced, about 10 minutes, stirring occasionally.

9. 9

   Add more pasta cooking water if gets too dry.

10. 10

    Add the blanched leeks and heat through, about 1 minute.

11. 11

    Add the orzo and toss to combine.

12. 12

    Season with salt, to taste.

13. 13

    Transfer the corn and orzo to a serving bowl, garnish with parsley and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.