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Native Corn and
Orzo SaladSALAD 

The Fine Art of Summer Dining

¼ pound orzo

2 tablespoons olive oil

½ cup fresh basil, chopped

2 ½ cups blanched native corn

½ cup scallions, chopped

½ cup red bell pepper, julienne

½ cup pine nuts, toasted

Salt and pepper to taste

Fresh basil leaves

Cook orzo in salted, boiling water for 3-4 minutes. Drain and toss with olive oil. Place in medium size bowl and add lime dressing. 

Peel corn and cook in salted, boiling water for 1 minute. Cool and slice corn from cob. To orzo add corn, scallions, red bell pepper, basil and season with salt and pepper.  Refrigerate for 2-3 hours. Garnish with pine nuts and fresh basil leaves

Lime Dressing

4 tablespoons lime juice

2 teaspoons red pepper flakes

4 ounces rice wine vinegar

1 tablespoon sugar

2 bay leaves

 

Simmer all ingredients in small saucepan. Cool and remove bay leaves. Refrigerate until ready for use. Serves 6.

 

 

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