- Kosher salt
- 1 cup orzo
- 4 tablespoons finely sliced washed leek (white and light green part only)
- 2 tablespoons unsalted butter
- 4 ears corn, top half of kernels cut from cobs and cobs scraped for milk
- 2 tablespoons chopped fresh parsley leaves
In another pot of boiling water, over medium heat, blanch the leeks for 1 or 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 4 cobs. Cook for 1 minute and add about 1 cup reserved pasta cooking water. Bring to a simmer and cook until thick and reduced, about 10 minutes, stirring occasionally. Add more pasta cooking water if gets too dry. Add the blanched leeks and heat through, about 1 minute. Add the orzo and toss to combine. Season with salt, to taste. Transfer the corn and orzo to a serving bowl, garnish with parsley and serve immediately.