one pan jalapeño popper street corn orzo bake
Street food in a dish, with every taste phenomenon you could want. Call it a phenome-nom.
Ingredients
- 3 ears corn, kernels removed (about 2 cups)
- 3 jalapeños, deseeded (if desired) and sliced
- 4 green onions, chopped
- 4 oz cream cheese, at room temperature
- 1/2 cup plain whole milk Greek yogurt
- 2 tbsp butter, softened
- 1 1/2 cups whole milk
- 2 tsp garlic powder
- 1 cup fresh cilantro, chopped
- 1 lb dry orzo pasta
- 2 cups shredded cheddar cheese
- additional green onions, cilantro, and limes, to serve
Instructions
- Preheat oven to 400 degrees. Grease a 9 x 13 inch casserole dish.
- In a large bowl, whisk together the cream cheese, yogurt, butter, milk, garlic powder, cilantro, and a heavy pinch of salt and pepper. Stir in the corn kernels and green onions until combined.
- Dump the orzo into the bottom of the casserole dish. Pour the milk mixture and 2 1/2 cups of water overtop, then spread the jalapeños evenly. Stir gently to combine.
- Cover the dish with foil. Bake 35-40 minutes until the orzo absorbs most of the water. Uncover and sprinkle with the cheeses. Bake an additional 10-12 minutes until the cheese melts and the sauce is bubbly. Serve hot with additional green onions, cilantro, and lime, as desired.