Description
This refreshing lemon orzo recipe blends the zesty brightness of fresh lemon with the sweet crunch of corn, making it a perfect side dish for any meal. Whether served warm or chilled, this simple yet flavorful dish is easy to prepare, packed with fresh ingredients, and ideal for meal prep.
Ingredients
- 1½ cups fresh corn kernels (from about 3 ears of corn)
- 2 tablespoons butter
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups orzo pasta
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- Freshly ground black pepper, to taste
- Chopped fresh parsley for garnish (optional)
Instructions
1️⃣ Prepare the Corn – Slice the kernels off the corn cobs.
2️⃣ Sauté the Corn – In a large sauté pan, melt the butter over high heat. Cook the corn, stirring occasionally, until lightly browned (about 10 minutes). Transfer to a bowl.
3️⃣ Cook the Orzo – In a pot, bring the broth to a low boil. Add orzo, reduce heat, and simmer for 10 minutes, stirring occasionally, until al dente.
4️⃣ Combine Ingredients – Drain any excess broth from the orzo. In the bowl with the sautéed corn, add the orzo, lemon zest, lemon juice, Parmesan, and olive oil. Stir well.
5️⃣ Season and Serve – Add freshly ground black pepper to taste. Garnish with parsley if desired. Serve warm or chill for a refreshing cold dish.
Notes
- Vegetarian Option – Use vegetable broth instead of chicken broth.
- Make-Ahead Friendly – Store in an airtight container and refrigerate for up to 3 days.
- Dairy-Free Adaptation – Replace butter with olive oil and omit Parmesan or use a dairy-free alternative.
- Texture Tip – To prevent orzo from sticking, add a teaspoon of olive oil after cooking and fluff with a fork.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
