Creamy One-Pot Orzo With Corn and Bacon
Updated Oct. 12, 2023
- Total Time
- 40 minutes
- Prep Time
- 30 minutes
- Cook Time
- 10 minutes Cook Time:
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4large ears corn, husked
- 6ounces bacon, cut into pieces
- 12ounces orzo
- 2cups chicken broth
- Kosher salt
- 1cup basil, thinly sliced, plus more for garnish
- 1 to 2tablespoons Calabrian chile paste (or harissa or homemade chile sauce), to taste
- 1cup whole-milk ricotta cheese, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
744 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 99 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 29 grams protein; 1079 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Split each cob in half crosswise. Using the large holes of a box grater set over a shallow bowl or rimmed baking sheet, take off the kernels and as much corn liquid as possible from 6 halves. Using a sharp knife, cut the kernels off of the remaining cob and keep separate.
- Step 2
In a large skillet with high sides, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 6 minutes. Using a slotted spoon, remove the bacon and set aside.
- Step 3
Add the whole corn kernels to the skillet and cook until softened, about 2 minutes. Remove with a slotted spoon and set aside with the crisp bacon. Wipe out the skillet.
- Step 4
Add the orzo and cook until lightly toasted, 1 minute, stirring often. Add the broth and 2 cups water and bring to a simmer. Cook, stirring often, until the orzo is al dente and the liquid is mostly absorbed, about 8 minutes. (You can add a little more water if necessary.) Season to taste with salt.
- Step 5
Stir in the grated corn and liquid, cooked corn kernels, bacon, basil and chile paste. Season to taste with salt. Serve topped with ricotta and more basil.
Private Notes
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Cooking Notes
NY
Trader Joe’s does carry Calabrian chili paste, it’s delicious.
Yodan
Wonderful recipe! Sometimes it's easy for me to forget or just bypass the orzo (for which I'm not proud). To keep the dish plants-based I used eggplant (Thai, in mine, but am sure most could work), with just a whisper of smoky sumac, and the entire dish was decadently opulent. It's one of those things where I sit in amazement, with a full belly, asking myself "how can this be so easy?" Thank you!
mal
Made this with frozen corn and baked the bacon & added a little of the bacon fat to the orzo & corn mixture when I added the bacon - came together wonderfully
Jo F.
I have taken to making stock with corn cobs, first scraping the cobs down to the metaphorical bone, then cutting into chunks, adding to a large saucepan with all the corn bits, covering with water and simmering and reducing for an hour. I'm minded to use that stock for this. I shall report back.
Jamie Ballenger
My granny took the blunt edge of the knife, and scraped the cob several times to retrieve the 'milk' as she called it. She was an Alabama girl, and used every bit of everything that pasted through the kitchen. Pax, jb
tom
I made this with frozen peas and it was great.
keely
OMG this is delicious and very simple to make. In Vermont we have day-picked fresh corn. So sweet and flavorful. Just follow the recipe. Outstanding.
Susan
You can substitute any time with anything for any recipe--you're the cook in charge. It just won't be the same dish. Recipes are instructive guidelines, not rules etched in stone. Give your ideas a try or choose a different recipe.
Lee
Great recipe! A corn cutter/creamer is a bit easier to use than a box grater. https://www.amazon.com/Norpro-5401-Cutter-Creamer-Shown/dp/B000SSV9Z4/ref=asc_df_B000SSV9Z4?tag=bngsmtphsnus-20&linkCode=df0&hvadid=80814222310088&hvnetw=s&hvqmt=e&hvbmt=be&hvdev=c&hvlocint=&hvlocphy=&hvtargid=pla-4584413749898432&psc=1
Carol
Would not repeat. Bacon is somewhat lost in it. Corn milk made it too liquidy IMO.
Andy
Pan stayed on medium heat the whole time. This definitely needs 12 oz and not 6 oz of bacon. After bacon, I deglazed with white wine. Needs a full 4 cups of (frozen) corn. You never need as much pasta as NYT suggests - ever. 6-8 oz of orzo is fine. Do use 2 cups chicken broth 2 cups of your favorite water. I found a good harissa sauce in the Middle Eastern/Asian section of the local grocery store, but a chili garlic sauce or even basic picante sauce will do. Top w ricotta.
Carol
What is 12oz of orzo in cups?
me
THIS IS SO GOOD. i needed closer to a whole thing of chicken stock but i faffed the measurements. Bypassed the ricotta and just added a bit of heavy cream and parm.
crazy salad
I used pancetta instead of bacon and gochujang instead of Calabrian paste and it was 🔥
MF
We did not like this and I’m super irritated that I used some amazing summer corn for this rather than just eating corn on the cob. It’s more like a corn risotto (not a pasta dish), but somehow even more labor intensive. 1/10 do not recommend.
A. Ramblings
Really great one pot summer meal. I did closer to 3.75 cups of liquid and added about a tablespoon of butter when the orzo was nearly cooked. Once all ingredients were remixed I added about 1/4 cup of parm for richness and flavor. Will definitely put in summer rotation.
Marcie K
Boxes of orzo are 16 oz, so rather than cooking the 12 oz called for in the recipe, I used the whole box of pasta. I increased the bacon a bit, the liquid by .5 cups, and added a chopped zucchini (cooked at the same time as corn kernels). Will make again with these tweaks. will try adding baby lima beans next time for more protein.
Tori
Currently hiding in the kitchen eating this directly out of the pan because when my family tastes it there won’t be any left. Excellent and easy!
Willamina
Adding juice of one lime at the end, or serving with slices, makes this dish pop. Without, it's a little heavy and disjointed.
Mel
Love it! Have made it twice, first exactly as written and then second, nuttily enough, with canned creamed corn and canned whole corn because the frozen corn cobs I thought I had were freezer burned. With al dente orzo and good bacon, turned out fabulous. Note to self: try just half a tablespoon of the chile paste to start. Very spicy. I’d consider adding something green next time.
Emma
Great recipe! I really love this dish for summer. I make a few tweaks…I add chopped shallot when I cook the corn kernels. Then after I toast the orzo, I deglaze the pan with a squeeze of lemon or white wine before adding the chicken broth. I rarely have ricotta so I use parmesan, goat cheese, gruyere or whatever is on hand. It all tastes great. I’ve also added fresh cherry tomato, which is a nice touch of acidity.
Nick
Far too much Basil for my taste. I would add gradually to your liking rather than dumping a cup in. Otherwise the ingredients and recipe looked great. I would definitely try again with less Basil
Ella G.
Skip the ricotta. Better the next day
Landon J
Great recipe, and it ended up delicious. I did add a handful of greens (arugula and spinach) at the end to make it a little healthier, and I highly recommend adding them. They help cut through the richness of the dish.
Amateur
Delicious. Family loved it. Corn exploded everywhere when I put it in the bacon grease. Where did I go wrong?
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