Spicy cheese and corn and pasta, does it get any better? If you couldn’t tell already I really CANNOT get enough corn right now. I’m kinda sorry but not enough to stop. You can absolutely use frozen corn though so this one is a great one to save for anytime of year. And, as always, add as much dang cheese as you like.
creamy gochujang corn and chicken orzo
TOTAL TIME: 45 minutes
SERVES: 4
tools i use.
tips.
make it GF: swap in gf orzo (or a small gf pasta shape), use tamari in place of soy, and double-check your gochujang
make it DF: skip the mozzarella and parmesan, and swap the heavy cream for full-fat coconut milk. You’ll lose a little tang but keep it rich.
how to easily get the husks off the corn: microwave the corn, still in it’s husk, for 3–5 minutes per ear. Let cool until comfortable to handle. Using a sharp knife, cut about 1 inch off the stalk end (the flat end, opposite the silky tassel). At the cut end, pull the husk back just slightly to loosen it from the cob. Grab the husk and silk together at the tassel end, then twist and pull straight down, the husk and silk should come away in one piece, leaving a clean ear of corn.
do I have to use a nonstick pan? since nonstick is a bit gentler and harder to get a browning, it’s actually best to use here, otherwise with all the sugar in the gochujang marinade, things will burn before the chicken cooks through.
storing: keeps in an airtight container in the fridge up to 3 days.
riff: swap the chicken for shrimp (cook time drops to 3–4 minutes) or make it vegetarian with a can of white beans instead.
reheating:
the best way: stovetop over low heat with a splash of stock or water to loosen the sauce.
the easy way: microwave in 30-second bursts, stirring between each.