kimchi corn and shrimp orzo with a sesame crunch

too soon for corn? NO WAY

May 03, 2025

∙ Paid

Hellooo and happy Sunday! Before we get into the good stuff, just a heads up—I’m trying something a little different this weekend, so keep an eye on social for something fun 👀 And the video for the recipe here today will be dropping Sunday instead this week...

But you know I couldn’t skip out on sharing it with you first thing Saturday ♥️

So here’s your sneak peek!

This week, we’re tiptoeing into early summer territory with a creamy, tangy corn and shrimp orzo that gets an unexpected (but very welcome) hit of… kimchi. I know it’s not quite corn season yet, but you can absolutely jump the gun with frozen or canned, and itt still totally works. Orr… feel free to bookmark this for that glorious first haul from the market.

If you’re a kimchi skeptic: I too, used to think I didn’t like it. Too funky, too much. But given my deep, committed love for all things tangy, I finally gave it a real shot… and surprise! I was into it. Really into it. And so, if we share a palette (which I’m sure we do to some degree if you’re here), I hope you’ll give it a try too (if you don’t already love it that is).

This dish is a great entry point if you're kimchi-curious. The orzo is creamy from the melty cream cheese, and a bit sweet from the corn, and that richness pairs beautifully with the punchy, fermented edge of the kimchi. You can go light if you're testing the waters, or go big and pile extra on at the end for that bright, acidic pop on top of all that creamy corn goodness.

And if you’re like me and clearly really into orzo, or just need to use up the rest of your package, here’s a few more recipes for ya 🫶