RSS Feed

Corn, Orzo, and Basil Salad

Basil, Corn, Orzo Salad With Basil Garnish  

½ medium red onion, finely diced

¼ cup white wine vinegar

3 tablespoons fresh lime juice

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

4 ears sweet corn, shucked

8 ounces orzo pasta

¼ cup plus 2 tablespoons extra virgin olive oil

1 red bell pepper, seeded and diced into ¼-inch pieces

1 ½ cups torn leaves of sweet basil or lemon basil 

Stir the red onion, vinegar, lime juice, salt and pepper together  in a large mixing bowl.  Let it sit while you continue with the recipe, allowing the acidic ingredients to mellow the raw bite of the onion.  

Hold the ears of corn upright on a large cutting board and cut off the kernels, being careful not to cut so deep you shave the cob.  They should give you about 5 cups of kernels. 

Bring a large pot of salted water to the boil.  Add the orzo and when it is just tender, after about 8 minutes, add the corn kernels to the pot.  Cook until the water boils again, then drain in a colander, and rinse with cold water. 

Stir the olive oil in to the bowl with the dressed onion.  Toss in the pasta and corn, red bell pepper, and basil until evenly combined.  Refrigerate at least 1 hour before serving. 

Yield:  10 servings

Recipe from The Herbal Kitchen by Jerry Traunfeld

Linda

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: