Corn and orzo with brown butter and cream
An amazing melding of corn and pasta . The texture is great. This recipe is easy to double or triple but be sure the frying pan is large enough to handle the volume. I cook at altitude so times may vary depending on where you live.....
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- salt and pepper to taste
- 1 pinch nutmeg
- 1 cup fresh or thawed frozen corn kernels that is about 2 ears of corn
- 1/2 cup orzo cooked al dente
- 2 t.or more butter
- 2t or more cream
- parmesan cheese grated optional
- Carbohydrate 0.07628625 g
- Cholesterol 30.503125 mg
- Fat 11.5574075 g
- Fiber 0.0285999989509583 g
- Protein 0.12862375 g
- Saturated Fat 7.3235025 g
- Serving Size 1 1 Serving (14g)
- Sodium 118.582286458333 mg
- Sugar 0.0476862510490417 g
- Trans Fat 0.814916250000001 g
- Calories 102 calories
Melt butter in a frying pan. As soon as the butter starts to brown, add the corn and cook stirring often over medium heat. After about 5 minutes the corn should be browning. Add salt and pepper and the pinch of nutmeg and Parmesan cheese if using it. Add cooked and drained orzo and heat through. Add cream as needed and heat through. Mixture should be about as creamy as alfredo sauce. Adjust seasoning and serve.
