One Pot Cheesy Creamed Corn Orzo. Similar to risotto, but even creamier, and even more DELICIOUS. This is the ultimate summer comfort food. This simple corn orzo is made in 25 minutes, uses just one pan, and is a great way to use up fresh sweet summer corn. It’s creamy, garlicky, packed with fresh corn, and finished with crispy homemade bacon bits and fresh herbs. Perfect cozy, summer dinner or easy side, any night of the week. Everyone will enjoy this dish!
Think of this like risotto, but lighter, faster, and honestly, more delicious. I know that’s tricky to believe since risotto can be so delish, but this is everything we could want from a plate of creamy summer pasta.
And the bonus is how quick and easy it is!
A few summers back I shared one of our most popular recipes, my garlic butter creamed corn chicken. It’s one of those recipes that’s so perfect for the season, so easy, and a dinner everyone can enjoy. There’s nothing not to love about pan-seared chicken with sweet corn and bacon. Totally delish!
The next summer I shared another popular recipe, my creamy cheesy zucchini orzo. That recipe is for all the summer pasta lovers out there. It’s quick and simple, but creamy and yummy.
Today’s recipe is a combination of both the creamed corn chicken and that zucchini orzo. It’s so good, I’m so excited to share it!
Step 1: cook the bacon
In a nice big pot, one large enough to hold the orzo, cook the bacon until it is very crispy. Then drain off the grease. If you’re vegetarian, feel free to skip this.
That being said, I think the bacon is a delicious addition. I just love the combination of sweet corn and salty crispy bacon.
Step 2: cook the corn and orzo
In that same pan, add some butter and an onion. Then mix in garlic, orzo, corn, and fresh thyme. I always season with salt, pepper, and chili flakes.
Let the orzo toast for a few minutes in the golden brown butter.
Step 3: add the broth
Now pour on the broth and let the orzo finish cooking. Then I mix in a can of diced green chilies (for some spiciness), cream, parmesan, and cheddar.
Stir until the dish is very, very creamy. As you stir, smells of garlic, thyme, and parmesan will quickly hit your nose.
Step 4: serve
Remove from the heat, and simply finish off with that crisped bacon (bacon bits) and fresh thyme. Enjoy immediately.
SO GOOD. I know I say this every single day, but this recipe really is good. It’s one of those recipes that you’ll crave time and time again. Plus the sauce kind of just melts in your mouth. YUM!
If you’d like to serve this as a side, that works great too. I’d recommend my favorite creamed corn chicken, this colorful creamed spinach salmon, a simple roasted chicken, or even a grilled steak. Any of these dishes would be delicious paired with this orzo.
Even though this is best right off the stove, the leftovers are still so good. The orzo becomes more like risotto and when heated up, it makes for the perfect lunch the next day. Love a dish that you can enjoy for dinner one night and lunch the following day!
Looking for other summer recipes? Here are a few ideas:
Lastly, if you make this One Pot Cheesy Creamed Corn Orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Cheesy Creamed Corn Orzo
Calories Per Serving: 357 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 4 slices thick-cut bacon, chopped
- 2 tablespoons salted butter
- 1 small yellow onion, chopped
- 2 cloves garlic, chopped
- 1 pound dry orzo pasta
- 2 tablespoons fresh thyme leaves
- 2 cups fresh corn (about 4 ears)
- 2 tablespoons fresh thyme leaves
- 3 cups chicken broth
- 1 can (4 ounce) diced green chilies
- kosher salt and black pepper
- 1/2 cup whole milk or heavy cream
- 1/2 cup grated cheddar cheese
- 1/2 cup grated parmesan cheese
- 2-3 green onions, chopped
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- 1. Heat a pot over medium-high heat and cook the bacon until crisp. Remove the bacon from the pan and drain.2. Drain off most of the bacon grease. Add the butter and onion. Cook for 5 minutes until fragrant. Mix in the garlic, orzo, corn, and thyme. Cook until golden and toasted, 2 minutes. 3. Pour over the broth and bring to a boil. Simmer for 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.4. Stir in the milk, green chilies, cheddar, parmesan, and green onions. Cook another few minutes until warmed through. As the orzo thickens up, add additional broth to thin. This should be creamy, but with just a touch of liquid.5. Divide the orzo among bowls and top with bacon and fresh thyme.