can you believe it’s already september 5th? i feel like i blinked and now summer is over. i’m the type of person who starts to have anxiety about winter in the first week of spring. i don’t like pumpkin spice lattes or wearing pants and closed toe shoes, and i despise jackets. and although autumn is really beautiful to look at, what it really means is that everything is dying and we’re about to be subjected to 5 months of goosebumps, dry skin and root vegetables. okay, that last bit was a kinda harsh, i really love root vegetables, but 5 months of butternut squash *almost* kills me.
for the next couple of weeks i’m going to be eating as many summer foods as possible, because i clearly have issues letting go. while the PSL posts start to seep into my instagram feed, i’ll be over here eating every last peach, tomato and ear of corn ontario has to offer. i know that i’m definitely making this orzo dish a few more times, because it’s all i want to eat until i switch to making soup once a week. cute little orzo pasta is tossed with good olive oil, corn, tomatoes and fresh basil and it’s addicting to eat. corn and tomatoes actually taste like nature’s candy at this time of year! (yes, i am embarrassed about posting that last sentence, but IT’S TOO TRUE). i can stand at the stove and eat 3 ears of boiled corn and still crave more; it’s the same feeling i get when i can’t stop eating candy from my latest bulk barn run.
also, this dish is one of those recipes that makes me really excited about food. i get this warm fuzzy feeling when i think about how little went into it and how good it tastes. it re-ignites that feeling of being amazed by food. like, we are so lucky that things like cherry tomatoes, and corn and little sugary peas and herbs grow from the earth and someone once decided to try and eat them and realized they were delicious and now we get to enjoy it. it’s a god damn miracle! (i’m well aware that i am a crazy person, but i just get so excited when things taste so good).
anyway i’m sure you’ve had enough of me sounding like a weird food religion preacher, so i’ll jump right to the recipe. it’s straightforward and delicious, and the only note i can give is to make sure to use good quality olive oil so you get that soft bitterness that compliments the sweetness of the corn and tomatoes so well.
orzo with tomatoes, corn & basil
1 cup orzo
3 ears fresh corn
1 pint mixed cherry tomatoes
1 bunch basil
good quality olive oil
fill a large pot with water and bring to a boil. add corn, and cook for 8-10 minutes. remove corn and let cool. bring the corn water to a rolling boil (the sweet starch of the corn will make the orzo taste delicious), and add the orzo, cooking until al dente, about 8 minutes.
while orzo is cooking, slice cherry tomatoes in half, cut the kernels of corn from the ear, and finely chop or chiffon the basil. add to a large bowl. when orzo is done cooking, drain and run under cold water to stop the cooking and help cool. add orzo to the tomatoes, corn and basil and drizzle liberally with olive oil until everything is well-coated and slick. toss well and season with kosher salt.