Creamy Corn Poblano Orzo

Celebrate the sunny days of summertime with this dreamy Creamy Corn Poblano Orzo that packs a sassy kick while embracing the sweetness of this seasonal favorite. If you’re looking for an easy weeknight side everyone will love or pasta dish to serve up as a meatless main, this is it. With a pop of charred fresh corn in every bite and bright burst of lime, there is no judgment if you eat straight from the pan.

Creamy Corn Poblano Orzo

Orzo is one of my favorite vessels for an easy side dish. This quick cooking pasta shaped like rice is a great canvas for endless possibilities of flavors like Creamy Spinach Mushroom Orzo. This summery version embraces the magic that happens when corn hits the grill, drawing out its natural sweetness while adding that smoky element you achieve from charring the corn. Poblanos roasted on the grill alongside the corn add an earthy element while a jalapeno gives this dish a little kick. It truly hits all the marks while only requiring a few simple ingredients.

Why You’ll Love This Recipe

Grilled Corn Poblano Orzo
  • Quick Cooking – You can grill the corn and poblano peppers a day or two in advance making this recipe that much faster to prepare. The actual grilled corn poblano orzo comes together in less than 20 minutes. It goes quick!
  • Budget Friendly – Nothing stretches the dollar and feeds a crowd like a couple of cups of pasta. Using both a budget friendly item like pasta combined with using fresh produce that are at peak ripeness and always on sale, this dish won’t break the bank.
  • Seasonal Recipe – Is there anything better than celebrating an ingredient when it’s at its peak ripeness? Other than summer tomatoes, corn is my favorite seasonal ingredient. It’s at its prime sweetness and snappy pop of texture. Skip the frozen and canned stuff and celebrate this summertime gift.

Ingredients

  • Corn
  • Poblanos
  • Sweet onion
  • Garlic
  • Jalapeno
  • Orzo
  • Vegetable or chicken broth
  • Heavy cream or half and half
  • Dry white wine
  • Lime juice and zest
  • Green onions
  • Cilantro
  • Parmigiano-Reggiano

How to Make Creamy Corn Poblano Orzo

  • Fire up the grill. Prepare your grill for direct grilling. If using a gas grill heat it to between 400-450 degrees. One hot place the corn and poblanos on the hot grates. Rotate them regularly until all sides are charred. Place the poblanos in a zip top bag and allow them to steam.
  • Mise en place. Remove the kernels of corn from the cob. Brush off the charred skin from the poblanos and remove their seeds. Give them a dice. Chop your remaining vegetables and grate your parmesan.
  • Sauté the aromatics. Heat a large skillet over medium heat with olive oil. Add the onions and jalapeno. Allow them to cook until the onions are translucent, and jalapenos are soft, about 5 minutes. Add the garlic and cook for 60 seconds.
  • Deglaze the pan. Add the wine and give the pan a good stir. Let the wine come to a simmer and reduce slightly.
  • Lightly toast the orzo. Add the orzo and stir. Allow it to cook for a minute. Stir in the corn and the poblano peppers.
  • Stir in the broth and simmer. Stir in the broth and salt and bring to a simmer. Let it cook for ten minutes stirring occasionally until the pasta is al dente.
  • Add the cream and Parmigiano-Reggiano. Turn off the heat. Add the cream and parmesan and stir until the cheese is melted.
  • Finish it off. Add the lime juice, zest, cilantro, and green onions, stirring to combine. Taste and add any additional salt if needed. Garnish with extra parmesan, cilantro, and green onions.

Variations

Creamed Corn Poblano Orzo
  • For a slightly different flavor profile use queso fresco or cotija cheese instead of parmesan. You could even add goat cheese.
  • Want to make this spicier? Swap the jalapeno for a serrano pepper.
  • If Hatch chiles are in season, use 2-3 instead of the poblanos.
  • While fresh corn is the absolute best, you can substitute fresh corn with frozen corn. If possible use fire roasted frozen corn.
  • Not a fan of cilantro? Swap it out for basil. It works well in this recipe.
  • Instead of lime use lemon juice and zest.
  • If you don’t cook with wine, no problem! You might want to add a little extra lime juice at the end for brightness.

How to Store and Reheat Creamy Corn Poblano Orzo

  • This creamed corn orzo will last for up to five days in the refrigerator. Keep it stored in an airtight container.
  • I don’t recommend freezing this pasta. Because of the cream it doesn’t defrost and reheat well and can take on a slightly gummy, grainy texture.
  • To reheat your cheesy corn orzo, add it to a skillet or pan with a splash of broth, cream, or a combination. Cook it over medium-low heat until warmed through, stirring often.

Tips From the Beach

Corn Poblano Pasta
  • You can grill your corn and poblano peppers a couple of days in advance. Keep them stored in the refrigerator in airtight containers or a zip top bag until ready to use.
  • Hand grate your Parmigiano-Reggiano for the best flavor and texture. It will melt and give you a creamier texture than the pregrated cheese.
  • Hold off add a lot of salt at the beginning of this dish. Between the broth and the parmesan, you will be adding additional layers of saltiness.

Frequently Asked Questions

Is creamy corn poblano orzo spicy?

No. This only has a mild kick of heat to it, especially if you remove the seeds from the jalapeno pepper. Poblanos are a mild chile with little heat and an earthy flavor. If you can’t take heat at all, just leave the jalapeno out. If you want it spicier add a serrano pepper or a couple of jalapenos. Have fun with it!

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Creamy Corn Poblano Orzo

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Celebrate the sunny days of summertime with this dreamy Creamy Corn Poblano Orzo that packs a sassy kick while embracing the sweetness of this seasonal favorite.

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 810 1x
  • Category: Side Dish
  • Method: Sauteing
  • Cuisine: American

Ingredients

Units Scale
  • 4 ears corn
  • 2 poblano peppers
  • 2 cups orzo pasta
  • 2 tablespoons olive oil
  • 1 sweet onion diced
  • 1 jalapeno diced, remove seeds for less heat if desired
  • 2 garlic cloves minced
  • 1/2 cup white wine
  • 1/2 teaspoon kosher salt, or more to taste
  • 4 cups vegetable broth or chicken broth
  • 1/2 cup heavy cream or half and half
  • 1/2 cup Parmigiano-Reggiano finely grated, plus extra for serving
  • Juice of 1/2 lime
  • 1/2 teaspoon lime zest
  • 1/3 cup cilantro chopped, plus extra for serving
  • 2 green onions chopped, plus extra for serving

Instructions

  1. Prepare your grill for direct grilling. If using a gas grill heat it to between 400-450.
  2. Place the corn and poblanos on the hot grates. Rotate them every minute or so until all sides are charred. The peppers will take longer. Place the poblanos in a zip top bag and allow them to steam and cool.
  3. Cut the kernels of corn from the cob. Wipe off the skin from the poblanos and remove the seeds. Dice them up.
  4. Heat a large skillet over medium heat with olive oil. Add the onions and jalapeno and sauté until the onions are translucent and the jalapeno tender, about 5 minutes. 
  5. Add the garlic and cook for 60 seconds.
  6. Add the wine and stir. Let it come to a simmer and slightly reduce.
  7. Next add the orzo and give it a stir. Let it cook for 60 seconds.
  8. Stir in the corn, poblanos, salt, and broth. Allow the mixture to come to a simmer and let it cook for 10 minutes or until al dente, stirring occasional.
  9. Turn off the heat. Stir in the cream and parmesan until the parmesan is melted.
  10. Finally add the lime juice, zest, cilantro, and green onions stirring to combine. Taste and add additional salt if needed.
  11. Garnish with additional freshly grated Parmigiano-Reggiano, green onions, and cilantro.

Notes

  1. The corn and poblano peppers can be grilled 1-2 days in advance.

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