- Belinda K.
Slice 1½ cups of corn kernels from 3 ears of corn. I find it’s easiest to slice them off the cob into a bowl.
Zest 1 whole lemon. Set aside.
Sauté corn over a high flame in 2 tbsp. butter until starting to brown, about 10 minutes. Once done, remove into a mixing bowl.
While corn sautés, bring 4 cups chicken broth to a low boil. Add 2 cups orzo, and reduce to a low simmer, stirring occasionally for 10 minutes, or until orzo is perfectly al dente.
Once orzo is done, pour into a colander to drain any remaining broth.
In a mixing bowl, add cooked orzo, lemon zest, ¼ cup fresh lemon juice, ½ cup grated parmesan, 1 tbsp. olive oil, a nice sprinkle of fresh pepper and serve.