📝 Instructions
= Recipe
1. Shuck 4 ears corn. Cut 3 of the cobs in half and use a box grater to grate the cut ends, pressing firmly to extract all the liquid and pulp. Cut kernels off the remaining cob and set aside.
2. In a large skillet or Dutch oven, cook 6 oz bacon, cut into 1-inch pieces, over medium heat until crisp, 8 minutes. Transfer bacon to a plate, leaving fat in pan.
3. Add the whole corn kernels (from the 4th cob) to the fat and cook 2 minutes. Add 12 oz orzo and toast 1 minute. Add 2 cups chicken broth and 2 cups water. Season with kosher salt and bring to a simmer. Cook, stirring often, until orzo is just al dente and liquid is mostly absorbed, 8 minutes.
4. Stir in the grated corn mixture, the cooked bacon, 1 cup fresh basil (torn), and 1-2 tbsp Calabrian chile paste. Cook 1-2 minutes, stirring, until sauce is creamy and coats the orzo.
5. Divide into bowls and top each with a dollop of 1 cup whole-milk ricotta.
