Native Corn and Orzo Salad

Recipe courtesy of Carol Williams Catering.


  • 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


  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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