Creamy Corn and Poblano Orzo
Sweet corn and roasted poblano fold into creamy orzo with lime and cilantro for a fast one-pan dinner.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (94 reviews)
INSPIRED BY
This original one-pan orzo takes inspiration from the sweet, smoky balance of elote while keeping the method weeknight friendly. Corn gives the pasta sunny sweetness, poblano adds gentle depth, and lime keeps the creamy finish from feeling heavy.
Story
Theo wanted the kind of skillet dinner that could fuel a late stop at a roadside taqueria but still feel right at home. Corn brings the sweetness, poblano brings the char, and creamy orzo keeps every bite moving. Finish with cotija and lime, then pass the skillet around.
By Theo
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup dry orzo
- 3 cups low-sodium vegetable broth
- 2 cups fresh or frozen corn kernels
- 1 large poblano pepper, roasted, peeled, and diced
- 1/3 cup heavy cream
- 1/2 cup crumbled cotija cheese
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1/4 teaspoon smoked paprika
Instructions
- Heat the oil in a deep skillet over medium heat and cook the onion for 4 minutes until translucent.
- Stir in the garlic, orzo, smoked paprika, and a pinch of salt, coating the pasta in the oil.
- Pour in the broth, bring to a simmer, and cook for 10 minutes, stirring often so the orzo does not stick.
- Stir in the corn and poblano and cook for 5 minutes more, until the orzo is tender and the corn is hot.
- Fold in the cream and half the cotija, then simmer for 1 minute until the sauce looks glossy and loose.
- Take the skillet off the heat, stir in the lime juice, and top with cilantro and the remaining cotija.
Chef Tips
- Stir the orzo frequently once the broth is added because its starch thickens the pan quickly.
- Frozen corn can go straight into the skillet without thawing.
- Add a splash of broth when reheating leftovers to bring back the creamy texture.
- For more heat, keep some poblano seeds or add a pinch of cayenne.
Cook's Notes
- **Stirring:** Keep the orzo moving as it simmers.
- **Broth:** Save a little for reheating.
- **Finish:** Add lime off the heat.