Corn and Orzo salad

8 oz. orzo (or 2 c. cooked quinoa)

2 large onions, chopped

2 lb frozen corn kernels 

1/2 stick butter

1 Tbsp. Turbinado sugar (or white sugar)

Salt to taste

4 oz. cream cheese, softened and cubed

4 chipotles in adobo, chopped

4.5 oz real bacon, bacon bits

Fresh chopped parsley (optional)

Cook the bacon bits in a large non-stick skillet until they are crisp. Remove from pan and set aside.

In the pan you cooked the bacon in, without cleaning it out, melt the butter and add the onions. Saute over medium heat until he onions are translucent. Add the corn, sugar, and salt and continue to cook on medium until the corn is thawed. Turn the heat to medium high and cook only stirring every few minutes or when the corn and onions on the bottom of the pan start to brown. Cook until the corn and onions are caramelized

Meanwhile cook the orzo in salted water until al dent. Drain and toss with a little oil to prevent sticking.

Toss together the caramelized corn, cooked orzo, and cream cheese. Stir to combine. Add the bacon bits and the chipotle. Top with the fresh parsley for color if using and serve.