One-Pot Street Corn Orzo

1. Prep

Slice the garlic thinly to ensure it infuses the oil quickly without burning. Dice the jalapeño, removing the seeds if you prefer less heat. Chop the cilantro finely to release its oils and enhance the flavor. Crumble the queso fresco and set aside; it will be used to garnish the dish at the end.

2. Add Aromatics

Heat the pan over medium heat and add the avocado oil. Cook the garlic and jalapeño with a pinch of salt until the garlic is just turning fragrant but not browned, about 1-2 minutes. This prevents the garlic from becoming bitter.

3. Cook Orzo

Stir in the orzo and taco seasoning, coating the pasta in the aromatic oil and spices. This step allows the orzo to absorb the flavors before adding the liquid. Pour in the chicken stock with a pinch of salt, ensuring the orzo is submerged. Bring the mixture to a simmer. This liquid will be absorbed by the orzo, making it tender and flavorful. Simmer the mixture, stirring occasionally, for about 10-12 minutes or until the orzo is cooked and the liquid has reduced to a creamy consistency. Add the corn and let everything simmer together.

4. Finishing Ingredients

Stir in the lime juice and chopped cilantro off the heat to preserve their fresh flavors. Fold in the minced onion for an added layer of texture and taste. Top with crumbled queso fresco and additional chopped cilantro right before serving, adding a cool, creamy contrast to the warm orzo.