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Creamy Corn Poblano Orzo

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: 8-10 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.

Find it online: https://beachgirlgrills.com/creamy-corn-poblano-orzo/