Creamy Corn Orzo is one of my favorite ways to make use of fresh summer corn. I combine sweet corn and spicy Fresno peppers in this 30-minute creamy orzo dish for a balanced Italian-American side dish that pairs well with grilled chicken or seafood!
My family loves easy orzo dishes! These are like adult mac and cheese recipes that also satisfy what our kids are looking for in a dinner.
Looking for more simple summer side dishes? Try our Zucchini alla Scapece or One-Pot Creamy Tomato Orzo.
A Quick Look at The Recipe
- ✅Recipe Name: Creamy Corn Orzo with Fresno Peppers
- ⏲️Ready in: 30 minutes
- 👪Makes: 6 servings
- 📋Main ingredients: Sweet corn, Fresno peppers, orzo.
- ⭐Why You'll Love This Recipe: This is a quick and easy creamy corn orzo that works for our family in the summer. It's the perfect combo of sweet and spicy in a rich and creamy dish.
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Why This Recipe
When you cook for the whole family, you need reliable side dishes that everyone will eat, and this creamy corn orzo has become one of our summer staples. I can dial up or down the spice with fewer or more peppers, while the creamy, cheesy orzo always goes over well with my kids. It comes together in under 30 minutes with simple and affordable ingredients that are easy to find all summer.
This summer orzo dish is the perfect balance between a flavorful dish for adults and approachable enough for the kids. Our house is very much a "you eat what you're served" house, but that doesn't mean I cook meals my kids won't enjoy. I always make sure there is something on the table that everyone likes, whether it's something like this creamy orzo, Italian Rice and Beans, or 15-Minute Spaghetti with Garlic and Oil!
Ingredient Notes and Substitutions
- Sweet Corn- Fresh sweet corn or frozen corn is perfect for this recipe. You need about 1.25-1.5 cups of corn kernels. The sweet corn adds a subtle sweetness to the dish that really makes it stand out.
- Fresno Pepper- I find that you need to add a little heat to a dish that relies so much on sweet flavors. The heat from the red Fresno peppers balances out the sweetness from the corn and richness from the cream. Dial up the heat with more peppers or substitute ¼ teaspoon of mild crushed red pepper for less heat.
- Orzo- Orzo is the perfect pasta for dishes like this one or Lemon Spinach Orzo because it absorbs the liquid, it's easy to work with (as opposed to arborio rice like in a risotto), and it doesn't require the gradual adding of stock like a Mushroom Truffle Risotto does.
- White Wine- I like to use a bright/dry wine like a Sauvignon Blanc or Pinot Grigio to deglaze the pan.
- Chicken Stock- Chicken stock typically has less sodium than broth. You'll have more control over the flavor using stock over broth (although you could also use low-sodium broth). If you substitute broth, skip adding any extra salt.
- Parmigiano- Parmigiano Reggiano makes this dish creamy and cheesy while also adding a delicious nutty flavor. Finely grate it so that it doesn't clump.
- Butter- Finish the dish with cold butter for a smooth and glossy sauce.
- Heavy Cream- Heavy cream adds richness and gives this dish an especially creamy texture. Half-and-half can be used as a substitute, although the sauce will be lighter and less rich.
*Please see the recipe card below for more information on the ingredients.
How to Make Creamy Corn Orzo
Step 1: Heat olive oil in a saucepan over medium heat. Once the oil is shimmering, stir in the shallots and red Fresno peppers. Sauté for 2-3 minutes until the shallots have softened and become translucent.
Step 2: Stir in the fresh corn. Season with salt and pepper. Stir well to combine. Sauté for another 2-3 minutes until you begin to smell the sweet fragrance of the corn and it turns a brighter yellow.
Step 3: Add the orzo to the pan. Toast with the shallots and peppers for 2 minutes, stirring often to make sure it doesn't stick. It should turn slightly more golden and release a nutty aroma.
Step 4: Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape the bottom of the pan and bring to a simmer. Simmer until the wine is mostly absorbed and there is little liquid left in the pan.
Step 5: Pour in the chicken stock and raise the heat to medium-high. Bring the stock to a boil. Cover the pot and lower the heat to a gentle simmer. Simmer for 12-15 minutes, covered. Stir the orzo halfway through so it doesn't stick to the bottom of the pan.
Step 6: Remove the cover and stir to loosen the orzo. The finished mixture should be tender with some loose liquid remaining. Remove the pan from the heat and stir in the cold butter until it is completely incorporated. Then combine with the Parmigiano.
Step 7: Stir in the heavy cream and serve immediately with extra red Fresno peppers for more heat. Orzo has a tendency to stiffen up quickly and is best served fresh!
I serve this simple Creamy Corn Orzo with simple summer dishes that we can quickly make on the grill, like Grilled Lemon Pepper Chicken Thighs and Balsamic Italian Grilled Eggplant!
Pro-Tips
- Use a wide-bottomed saucepan, not a pot. The saucepan will allow the orzo to cook evenly.
- Add the salt to the shallots, corn, and red pepper. This will deepen their flavor and bring out the sweetness.
- After you bring the stock to a boil, reduce it to a gentle simmer. Check the pot while closed. Boiling the stock will make it evaporate too quickly, and the orzo won't become tender.
- Completed orzo should look slightly looser than you want. It will continue to absorb liquid for 5-10 minutes after the dish is finished.
- If you're concerned about the heat from the red peppers, skip them or substitute ½ teaspoon of crushed red pepper for less heat.
Serving Suggestions for Creamy Corn Orzo
Creamy Corn Orzo with Fresno peppers is perfect to pair with grilled meals, easy salads, and classic Italian summer dishes!
- Grilling: I love to pair this creamy corn orzo with classic grilled dishes like Grilled Stuffed Pork Chops or Garlic Parm Chicken Skewers!
- Summer Salads: Serve this along with some premade summer salads for an easy lunch or dinner, with a Kale and Cannellini Bean Salad or a BBQ Chipotle Chicken Salad.
- Classic Italian Summer dishes: This dish goes perfectly with some of my favorite meals in the summer, like Grilled Italian Sausage and Peppers or Chicken Spiedini.
FAQs about Corn Orzo
Yes, frozen will work just the same as fresh. There are no changes you need to make.
They are moderately spicy but also have a fruity flavor. They're more flavorful than a mild crushed red pepper, but spicier. Remove the seeds to lower the spice level or swap out with ¼ teaspoon of crushed red pepper.
Store in an airtight container for 3 days. Reheat on the stove top over medium-low heat with extra chicken stock.
Creamy orzo dishes like this are best served immediately. Orzo, like most pasta, is really good at soaking up liquids, so orzo will quickly stiffen and dry up.
More Summer Side Dishes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
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Creamy Corn Orzo
Equipment
- 1 large saucepan
- 1 cheese grater or microplane
Ingredients
- 2 tablespoon olive oil
- 2 shallots, minced
- 1-2 red Fresno peppers, minced
- 3 ears fresh sweet corn, kernels removed
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1.5 cups orzo
- ½ cup white wine
- 2 cups chicken stock
- 1 tablespoon fresh lemon juice
- 2 tablespoon butter
- ¾ cup Parmigiano Reggiano, finely grated
- ⅓ cup heavy cream
Instructions
- Heat olive oil in a saucepan over medium heat. Once the oil is shimmering, stir in the shallots and red Fresno peppers. Sauté for 2-3 minutes until the shallots have softened and become translucent.
- Stir in the fresh corn. Season with salt and pepper. Stir well to combine. Sauté for another 2-3 minutes until you begin to smell the sweet fragrance of the corn and it turns a brighter yellow.
- Add the orzo to the pan. Toast with the shallots and peppers for 2 minutes, stirring often to make sure it doesn't stick. It should turn slightly more golden and release a nutty aroma.
- Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape the bottom of the pan and bring to a simmer. Simmer until the wine is mostly absorbed and there is little liquid left in the pan.
- Pour in the chicken stock and raise the heat to medium-high. Bring the stock to a boil. Cover the pot and lower the heat to a gentle simmer. Simmer for 12-15 minutes, covered. Stir the orzo halfway through so it doesn't stick to the bottom of the pan.
- Remove the cover and stir to loosen the orzo. The finished mixture should be tender with some loose liquid remaining. Remove the pan from the heat and stir in the cold butter until it is completely incorporated. Then combine with the Parmigiano.
- Stir in the heavy cream and serve immediately with extra red Fresno peppers for more heat. Orzo has a tendency to stiffen up quickly and is best served fresh!
Notes
- Use a wide-bottomed saucepan, not a pot. The saucepan will allow the orzo to cook evenly.
- Add the salt to the shallots, corn, and red pepper. This will deepen their flavor and bring out the sweetness.
- After you bring the stock to a boil, reduce it to a gentle simmer. Check the pot while closed. Boiling the stock will make it evaporate too quickly, and the orzo won't become tender.
- Completed orzo should look slightly looser than you want. It will continue to absorb liquid for 5-10 minutes after the dish is finished.
- If you're concerned about the heat from the red peppers, skip them or substitute ½ teaspoon of crushed red pepper for less heat.
Vinny DelGiudice says
This creamy corn orzo with a little kick has become a staple for us this summer! I love that we can make dishes like this in under 30 minutes especially when our kids actually like them!