Orzo with Toasted Corn and Scallions

Adapted from: Summer Gatherings, Rick Rodgers

Ingredients
1 cup orzo
1 tablespoon EVOO
3 tablespoons unsalted butter, divided (I used a little less - probably 2 1/2 tablespoons)
1 1/2 cups fresh corn kernals, cut from 2 large ears corn (I subbed frozen organic corn from Trader Joe's)
2 small scallions, white & green parts, finely chopped
1/2 cup freshly grated Parmesan
salt and freshly ground pepper to taste

Directions
Bring a medium saucepan of water to a boil. Add the orzo and cook according to package instructions. Drain in a wire sieve, rinse under cold water. Then, toss with the EVOO and set aside.

Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the corn and cook until the corn is lightly toasted - about 5-6 minutes (taste to make sure it's heated if using frozen corn).

Stir in the scallions and cook about 1 minute, then add the orzo and remaining butter. Cook, stirring all together for about 1 minute.

Transfer to a serving dish, then stir in the Parmesan. Season with salt and pepper to taste.