Miso Corn Orzo

Miso Corn Orzo

This one has become a proper staple in our kitchens and honestly we can't stop making it. The combination of charred sweet corn, umami-packed miso and silky orzo is just ridiculously good, and it comes together in 30 minutes which still blows our minds every time. You get this amazing depth of flavour from the miso that makes it taste like you've been cooking for hours, balanced out by a bright hit of lemon that keeps everything feeling fresh. It's the kind of bowl that looks impressive but is secretly really easy to pull off. Make this tonight, you won't regret it.

Cook: 30 min
Serves 4

Before You Start

  • Non-stick pan (or griddle pan for charring)
  • Microplane or box grater (for shaving corn kernels)

Ingredients

  • 4 tbsp plant-based butter
  • 2 tbsp miso
  • 2 husks of corn
  • 2 shallots
  • 300g orzo
  • 800ml boiling water
  • 1 lemon
  • 1 handful of chives
  • Salt and pepper
  • 2 garlic cloves
  • Crispy green side salad

Method

1

Prep the vegetables

  • Peel and slice the shallots
  • Peel and crush the garlic
  • Shave the corn kernels from the cob
  • Slice the lemon in half
2

Cook the corn

  • Heat a non stick pan over medium to high heat
  • Add a splash of olive oil, followed by the corn
  • Stir occasionally until the kernels are browned and charred all over
  • If the corn is sticking, add more oil
  • Remove from pan and set to one side
  • Alternatively, char on a griddle pan
3

Make the miso butter

  • Combine the miso paste with the butter and mix until well incorporated
  • Set to one side
4

For the orzo

  • In the same pan, heat the oil on medium heat, add the shallot and fry for 4-5 minutes until soft
  • Add the corn, stir through the orzo, boiling water, half of the miso butter and a big pinch of salt
  • Bring to the boil then reduce to medium high heat, cover and cook until all the liquid has been absorbed, about 10 minutes
  • You may need to add more water
5

Finish your orzo and serve

  • Once the orzo is cooked, stir through the chopped chives and melt in your reserved miso butter
  • Season with a big pinch of flakey salt and juice from the lemon 

Tips & Variations

  • Get the char right: Don't overcrowd the pan when cooking the corn. Give it space and resist stirring too much so it actually browns and chars rather than steams. That colour is everything.
  • Miso varieties: We usually go for white miso here as it's a bit milder and sweeter, but if you only have brown or red miso it still works brilliantly, just use a touch less as it's stronger.
  • Orzo watch: Orzo can go from perfectly al dente to a bit mushy pretty quickly, so keep an eye on it and taste it a minute or two before the packet says it's done. You want a little bite left in there.

Why This Works

The trick here is getting a proper char on the corn before anything else. Don't rush that step, because those golden, slightly smoky kernels are what give the whole dish its personality. Then the miso brings this deep savoury backbone that you just can't fake with anything else, and the orzo soaks all of that up beautifully as it cooks.