ORZO AND CORN OFF THE COB

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Orzo and Corn off the Cob image

This recipe from August 2003 BH&G magazine, using one of mine and my youngest DD's favorite pastas. This makes up into a very nice side dish served with a fish or chicken dinner, but good with roasts as well.

Provided by Chabear01

Categories     Corn

Time 39m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups fresh corn, cut off the cob
1 1/4 cups orzo pasta
1 cup kalamata olive, pitted and halved
1 medium sweet red pepper, chopped (3/4 cup)
1/4 cup green onion, thinely sliced
1/4 cup fresh basil, finely snipped
1/4 cup fresh parsley, finely snipped
1/4 cup olive oil
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Steps:

  • Cut kernals off 4 ears of corn on the cob (I use my mandolin for this chore), you should have about 2 cups. Set aside. Bring a large pot of lightly salted water to boiling. Add the orzo and cook, stirring occasionally, for 8 to 9 minutes or until just tender, adding corn the last 3 minutes of cooking. Drain well and place in a large serving bowl.
  • Add the olives, sweet pepper, and green onions, toss well. Add the basil, parsley, oil, vinegar, salt and pepper. Toss gently to combine.
  • Serve at room temperature.

Nutrition Facts : Calories 287.4, Fat 12.6, SaturatedFat 1.8, Sodium 304.4, Carbohydrate 39.1, Fiber 3.9, Sugar 3.2, Protein 6.8

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