Miso Corn Orzo
The ultimate summer comfort food after a busy Bank Holiday weekend, this charred corn orzo is creamy, buttery and SO moreish! Packed full of miso buttery goodness and with the addition of charred corn this miso corn orzo brings together sweet and salty for the ultimate cozy summer dinner any night of the week.
Serves
Ingredients
For the miso butter
<item-todo-done>4 tbsp plant-based butter<item-todo-done><item-todo-done>2 tbsp miso<item-todo-done>
For the orzo
<item-todo-done>2 husks of corn<item-todo-done><item-todo-done>2 shallots<item-todo-done><item-todo-done>300g orzo<item-todo-done><item-todo-done>800ml boiling water<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>1 handful of chives<item-todo-done><item-todo-done> Salt and pepper<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done>
To serve
<item-todo-done> Crispy green side salad<item-todo-done>
Before you start
Microplane or garlic crusher | Large saucepan or frying pan | Kettle boiled
Prep the vegetables
- Peel and slice the shallots
- Peel and crush the garlic
- Shave the corn kernels from the cob
- Slice the lemon in half
Cook the corn
- Heat a non stick pan over medium to high heat
- Add a splash of olive oil, followed by the corn
- Stir occasionally until the kernels are browned and charred all over
- If the corn is sticking, add more oil
- Remove from pan and set to one side
- Alternatively, char on a griddle pan
Make the miso butter
- Combine the miso paste with the butter and mix until well incorporated
- Set to one side
For the orzo
- In the same pan, heat the oil on medium heat, add the shallot and fry for 4-5 minutes until soft
- Add the corn, stir through the orzo, boiling water, half of the miso butter and a big pinch of salt
- Bring to the boil then reduce to medium high heat, cover and cook until all the liquid has been absorbed, about 10 minutes
- You may need to add more water
Finish your orzo and serve
- Once the orzo is cooked, stir through the chopped chives and melt in your reserved miso butter
- Season with a big pinch of flakey salt and juice from the lemon