Lemon Orzo with Sautéed Corn and Parmesan Recipe
This Lemon Orzo recipe combines tender orzo pasta cooked in flavorful chicken broth with sautéed corn, fresh lemon juice, and parmesan cheese, resulting in a bright, creamy, and satisfying side dish perfect for any meal. With its zesty lemon notes and simple ingredients, it's a quick and delicious accompaniment ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Sautéing, Boiling
- Cuisine: American
Ingredients
Orzo and Broth
- 2 cups orzo pasta
- 4 cups chicken broth
Corn and Aromatics
- 1½ cups uncooked corn kernels (from about 3 ears of corn, or canned corn)
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- Fresh pepper, a sprinkle
Citrus and Cheese
- ¼ cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- ½ cup grated parmesan cheese
Garnish (Optional)
- Chopped fresh parsley
Instructions
- Prepare the Corn: Slice the kernels off 3 ears of fresh corn to gather about 1½ cups of corn. This is easiest done by standing the cob on its end and carefully cutting downward into a bowl to catch the kernels.
- Zest the Lemon: Using a fine grater or zester, remove the zest from one whole lemon and set it aside for later use. The zest will add bright aroma and flavor to the dish.
- Sauté the Corn: Heat 2 tablespoons of salted butter in a sauté pan over high heat. Add the corn kernels and cook them, stirring occasionally, until they begin to brown and caramelize, about 10 minutes. Once browned, transfer the corn to a mixing bowl and set aside.
- Cook the Orzo: While the corn sauté, bring 4 cups of chicken broth to a gentle boil in a pot. Add 2 cups of orzo pasta and reduce the heat to a low simmer. Cook the orzo, stirring occasionally, for about 10 minutes or until al dente — tender but with a slight bite. Drain the orzo using a colander to remove any excess liquid.
- Combine Ingredients: In the bowl with the sautéed corn, add the cooked orzo, lemon zest, ¼ cup fresh lemon juice, ½ cup grated parmesan cheese, 1 tablespoon olive oil, and a sprinkle of fresh black pepper. Stir everything together thoroughly to combine and distribute flavors evenly.
- Garnish and Serve: Optionally, sprinkle chopped fresh parsley on top for a pop of color and extra freshness, then serve immediately while warm.
Notes
- Fresh corn adds the best flavor, but canned corn drained well can be used as a substitute.
- Adjust lemon juice to taste if a more or less tart flavor is desired.
- To keep the dish vegetarian, substitute vegetable broth for chicken broth.
- For a creamier texture, stir in an additional tablespoon of butter or olive oil before serving.
- This dish pairs wonderfully with grilled chicken or fish as a light side.
