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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.


  • 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


  • 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.


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Reviews (5 reviews)

  • brava313 | 09/02/2019

    I took this salad to a "geezer" potluck--older people--and it was almost completely eaten up. The second time I made it, though, I must have combined the basil with too-hot ingredients, because it turned black. Tasted great anyway.

  • ndchef | 08/15/2019

    This is simple, but good, especially if you need a fast corn salad. I ended up serving it hot, which was delicious!

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