Boursin Corn Orzo | Kelsey’s Food Reviews
If you’re looking for a delicious, creamy summer dish, this cheesy corn summer orzo pasta is just what you need. It is so creamy, bright and everything that you are looking for in an easy, summer side dish that everyone will enjoy.
I originally saw this recipe on Zoe Barrie’s TikTok, so definitely go check out her profile for other great recipes! I thought this would be so delicious, so I thought that cooking it similar to the feta pasta trend would be a great spin on it!
I cooked this corn and cheese mixture in the oven for about 18 minutes which I thought was perfect, but if you want the cheese to be a little bit gooier, then I suggest letting it cook for a little bit longer. Or if you prefer a less gooey pasta, a little bit less.
I loved this pasta as is, but some additions that I think would be great would be the balsamic glaze drizzled on top. I think that would add a nice, sweet tang that would be perfect here. Also, if you were looking to add protein to this dish, I think either shrimp or chicken would be amazing! I was thinking about adding the Argentian red shrimp to this dish next time I make it.
Ingredient Tips
I used Boursin for the cheese (one of my absolute favorite cheeses) but I think this could work with a variety of cheeses depending on what you wanted that day!
Also, I used orzo for the pasta, but again, feel free to sub in any pasta that you have or want for this dish!
As always, if you give this one a try, let me know what you think!
INGREDIENTS
1 cup Orzo
8 oz Frozen Roasted Corn
½ tsp Salt
½ tsp Pepper
½ tsp Red Pepper Flakes
1 round Galic & Fine Herb Boursin
¼ cup Fresh Basil, chopped
½ Lemon, juice
INSTRUCTIONS
In a baking dish, place your cheese in the center of the dish, and then surround it with the corn.
Add in your spices and bake this at 400° for 15-20 minutes.
Cook your orzo according to instructions on the bag.
Remove the baking dish from the oven, and mix this to combine the corn and cheese.
Add in the orzo to the mixture, and stir to combine.
Add in the juice of half a lemon, and again stir to combine. Garnish this with basil on top. Enjoy!
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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BLUEBERRY CORN ORZO SALAD | HEALTHY SALAD
#ORZOSALAD #BLUEBERRYCORNORZOSALD #HEALTHYSALAD #LUNCH #COOKWITHME
#THEREISHOPE #WHATSFORLUNCH
12 ounces Dried Orzo
1/3 cup of lime juice
Cilantro
1 1/2 cup of blueberries
1 1/2 fresh corn kernels
2 green onions
1/2 cup of feta cheese
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cook orzo according to package directions. Rinse with cold water to cool quickly, drain well
Combine lime juice, oil, cilantro, salt, pepper in jar and shake well.
Combine orzo, blueberries, corn, feta and green onions in large bowl. Add dressing: toss to coat.
Sprinkle with more cilantro before serving.
Serve at once or cover and chill up to 24 hrs.
#Cookwithme #Recipes #WeeklyRecipes #Cleanwithme #Lifestyle
Cooking supplies
Measuring cups
Salt and pepper Grinders
OR
Utensil set
OR
Prep bowls
Clip Food Strainer
Over the sink strainer
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