burst cherry tomato and corn orzo with burrata
a weeknight dinner that thinks it’s a long lunch
ingredients
1 cup orzo
2 cups cherry tomatoes
3 - 4 corn cobs (shuck and slice off kernels)
2 cloves garlic, finely sliced
Salt and black pepper
Olive oil
2 tbsp butter
½ tsp Aleppo pepper
Zest of 1 lemon
Juice of 1 lemon
½ cup finely grated parmesan
1–2 burrata balls
method
Heat a wide pan over medium-high. Add olive oil, tomatoes, corn, garlic, Aleppo pepper, salt and pepper. Cook for 6–8 minutes, stirring occasionally, until tomatoes blister and collapse and the corn gets a little char.
Press some tomatoes with the back of your spoon to create a jammy base. Add butter and dry orzo straight into the pan. Stir and toast for 1–2 minutes so it gets glossy and lightly nutty.
Add 2½ cups hot water (or light stock). Simmer, stirring occasionally, 8–10 minutes until the orzo is tender and saucy.
Turn off heat. Stir through parmesan, lemon zest and lemon juice. Taste and adjust. It should be bright, salty, and a little zippy.
Spoon into a shallow bowl or platter. Tear burrata over the top. Finish with olive oil, black and/or Aleppo pepper, extra parmesan and lemon zest.
