Native Corn and Orzo Salad

Recipe courtesy of Carol Williams Catering.

Ingredients

• 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
• Lime dressing

Directions

1. 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.
2. 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.
3. Refrigerate for 2-3 hours. Garnish with pine nuts and fresh basil leaves.

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