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Today: June 12, 2026
Today: June 12, 2026

Creamy One-Pot Orzo With Corn and Bacon

Creamy One-Pot Orzo With Corn and Bacon
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 4 servings
Nutritional Facts: Show

Nutrition Facts

Per Serving (Serves 4)

Energy744.5 kcal
Total lipid (fat)27 g
Fatty acids, total saturated10.5 g
Fatty acids, total trans0.5 g
Carbohydrate, by difference99.5 g
Fiber, total dietary5.5 g
Sugars, total including NLEA13.5 g
Protein29.5 g
Cholesterol62 mg
Sodium, Na1079.5 mg
Calcium, Ca166 mg
Iron, Fe2.5 mg
Potassium, K972.5 mg
Vitamin D (D2 + D3)0.5 µg

Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

This creamy one-pot orzo combines sweet summer corn with crispy bacon and a kick from Calabrian chiles. Fresh corn is grated to create a naturally creamy sauce, and each bowl is finished with a dollop of ricotta for extra richness.

Ingredients

  • 4 - large ears corn, husked
  • 6 ounces - bacon, cut into pieces
  • 12 ounces - orzo
  • 2 cups - chicken broth
  • to taste - Kosher salt
  • 1 cup - basil, thinly sliced
  • 1 to 2 tablespoons - Calabrian chile paste (or harissa or homemade chile sauce)
  • 1 cup - whole-milk ricotta cheese, for serving
  1. Step 1 Split each cob in half crosswise. Using the large holes of a box grater set over a shallow bowl or rimmed baking sheet, grate the kernels and extract as much corn liquid as possible from six halves. Use a sharp knife to cut the kernels off the remaining cob, keeping them separate.
  2. Step 2 In a large skillet with high sides, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 6 minutes. Use a slotted spoon to remove the bacon, setting it aside.
  3. Step 3 Add the whole corn kernels to the skillet and cook until softened, about 2 minutes. Remove with a slotted spoon and set aside with the crisp bacon. Wipe out the skillet.
  4. Step 4 Add the orzo to the skillet and cook until lightly toasted, about 1 minute, stirring often. Pour in the chicken broth and 2 cups water, bringing it to a simmer. Cook, stirring often, until the orzo is al dente and the liquid is mostly absorbed, about 8 minutes. Add water as necessary, and season with salt to taste.
  5. Step 5 Stir in the grated corn and its liquid, the cooked corn kernels, bacon, basil, and Calabrian chile paste. Adjust seasoning with salt, if needed. Serve the orzo topped with ricotta and additional basil for garnish.

Ingredients

  • 4 - large ears corn, husked
  • 6 ounces - bacon, cut into pieces
  • 12 ounces - orzo
  • 2 cups - chicken broth
  • to taste - Kosher salt
  • 1 cup - basil, thinly sliced
  • 1 to 2 tablespoons - Calabrian chile paste (or harissa or homemade chile sauce)
  • 1 cup - whole-milk ricotta cheese, for serving

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