Roasted Poblano and Corn Orzo

Ingredients

• 150 g orzo pasta
• 1 poblano pepper
• 1/2 cup sweet corn kernels
• 2 tbsp crema (or Mexican sour cream)
• 1 tbsp olive oil
• 1 tbsp lime juice(optional)
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Place the poblano pepper on a baking sheet, drizzle with half the olive oil, and roast for about 8 minutes, turning once, until the skin blisters and the pepper softens.

2. 2

   While the pepper roasts, bring a pot of salted water to a boil, add the orzo, and cook according to package directions (about 8‑9 minutes) until al dente; drain and set aside.

3. 3

   Remove the roasted poblano from the oven, let it cool slightly, then peel off the skin, remove seeds, and slice into thin strips.

4. 4

   In a large skillet over medium heat, add the remaining olive oil and sauté the corn kernels for 2‑3 minutes until lightly golden.

5. 5

   Add the cooked orzo and poblano strips to the skillet, toss to combine, and season with salt, black pepper, and optional lime juice; heat for another minute.

6. 6

   Plate the mixture, drizzle each serving with 1 tbsp of crema, and serve immediately.