Recipe of the week

Here’s a useful harvesttime trick, said Samantha Seneviratne in The New York Times. Using a grater to remove corn from its cob helps capture the cob’s delicious milky pulp and “maximizes the amount of pure corn flavor that you can add to any dish.” Here, the grated corn creates a “super creamy” one-pot pasta.

Creamy one-pot orzo with corn and bacon

4 large ears corn, husked • 6 oz bacon, cut into pieces • 12 oz orzo • 2 cups chicken broth • kosher salt • 1 cup basil, thinly sliced, plus more for garnish • 1 to 2 tbsp Calabrian chile paste (or harissa), to taste • 1 cup whole-milk ricotta cheese, for serving

• Split each cob in half crosswise. Using the large holes of a box grater set over a shallow bowl or rimmed baking sheet, take off kernels and as much corn liquid as possible from 6 halves. Using a sharp knife, cut kernels off remaining cob and keep separate. • In a large skillet with high sides, cook bacon over medium heat, stirring occasionally, until browned and crisp, about 6 minutes. Using a slotted spoon, remove bacon and set aside. • Add whole corn kernels to skillet and cook until softened, about 2 minutes.

Remove with a slotted spoon and set aside with bacon. Wipe out skillet. • Add orzo and cook until lightly toasted, 1 minute, stirring often. Add broth and 2 cups water and bring to a simmer. Cook, stirring often, until orzo is al dente and liquid is mostly absorbed, about 8 minutes. (Add water if necessary.) Season to taste with salt. • Stir in grated corn and liquid, cooked corn kernels, bacon, basil, and chile paste. Season to taste with salt. Top with ricotta and more basil. Serves 4.