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Recipe

Grilled Corn and Orzo Salad with Basil

Scott Phillips

Servings: 4

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

Ingredients

  • 2 medium ears corn, shucked and silks removed
  • 3 Tbs. extra-virgin olive oil, more for brushing
  • Kosher salt and freshly ground black pepper
  • 1 cup dried orzo
  • 1/2 cup finely chopped fresh basil
  • 1 Tbs. fresh lime juice
  • 1/4 tsp. hot sauce, more to taste

Nutritional Information

      Calories (kcal) : 230
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 0
      Sodium (mg): 220
      Carbohydrates (g): 28
      Fiber (g): 2
      Protein (g): 5

Preparation

  • Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.
  • Bring a large pot of salted water to a boil over high heat.
  • Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.
  • Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.
  • When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.
  • Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Make Ahead Tips

The salad can be made up to 2 hours ahead and kept at room temperature.

Reviews

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Reviews

  • szatlanta | 09/03/2013

    Easy to make and tastes great - can't beat that. I think you can be a little more heavy handed with the hot sauce than 1/4tsp though.

  • User avater
    TheMomChef | 08/29/2013

    What a fantastic salad. The crunch of the corn is perfect with the silky orzo. And I love the bite from basil and heat from hot sauce. It's delicious. You can read my full review at Taking On Magazines: http://bit.ly/1876wHv

  • Dacey | 08/03/2013

    I brought this recipe to a potluck and everyone loved it. Only dish that was completely gone. Next time I make it I am going to try adding some avocado right before serving. Goes well with the lime juice to keep it turning brown and bring more color to the dish.

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