Orzo And Corn Off The Cob Recipes

Steps:

• Cut kernals off 4 ears of corn on the cob (I use my mandolin for this chore), you should have about 2 cups. Set aside. Bring a large pot of lightly salted water to boiling. Add the orzo and cook, stirring occasionally, for 8 to 9 minutes or until just tender, adding corn the last 3 minutes of cooking. Drain well and place in a large serving bowl.
• Add the olives, sweet pepper, and green onions, toss well. Add the basil, parsley, oil, vinegar, salt and pepper. Toss gently to combine.
• Serve at room temperature.

Steps:

• 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.