Creamy Leek and Corn Orzo

If you're lucky enough to have good, sweet local corn this summer, I strongly suggest giving this unique recipe a try. It's free of refined sugars, relatively low in fat per portion, delicious, and a solid vegetarian recipe. This can easily be made vegan by using extra virgin olive oil in place of the butter. It can also be made gluten-free by using your favorite brand of GF orzo. Fresh corn is an absolute must here - if you can't get it, skip this dish altogether because you need the corn "milk" as a critical ingredient. You could serve this as a vegetarian main dish with bread to sop up the sauce, or you could serve it as a side. I almost think this dish could benefit with a tiny sprinkling of a tangy sharp cheese, such as Parmesan - just my opinion, of course!

Creamy Leek and Corn Orzo (Recipe Adapted from Claire Robinson)

2 cups orzo

1 cup finely sliced washed leek (white and light green parts only)

1 - 2 tbsp. extra virgin olive oil
1 - 2 tbsp. unsalted butter

8 large ears corn, kernels cut and cobs scraped for milk

4 tbsp. chopped fresh parsley

Kosher salt
Freshly ground black pepper

Cook the pasta according to the package directions in boiling, salted water. Drain and reserve the cooking water.

In another pot of boiling water, blanch the leeks for 1 - 2 minutes, then remove and shock in a bowl of ice water. Drain and set aside.

In a skillet over low heat, melt the butter and add the corn and scraped milk from all 8 cobs. Cook for 1 minute and add about 2 cups of the reserved pasta water. Bring to a simmer and cook until thick and reduced, between 10 and 20  minutes, stirring occasionally. Add more pasta water if it gets too dry. Add the blanched leeks and heat through, about 1 minute.

Add the orzo and toss to combine. Season with salt and pepper to taste. Transfer the corn and orzo to a serving bowl, garnish with parsley, and serve immediately.

Serves 6