Ingredients

The following ingredients have 4 Servings
  • 2 cups orzo pasta
  • 2 cups yellow whole kernel corn
  • ½ Tbs good quality extra virgin olive oil
  • ½ cup chopped Italian flat-leaf parsley
  • 2 bunches green onions (chopped (white and light green parts only))
  • kosher salt to taste (at least 1/2 teaspoon)
  • garnish: queso fresco cheese (chopped parsley, and fresh cracked pepper)
  • For the Lemon Vinaigrette
  • juice of 2 lemons
  • ¼ cup extra virgin olive oil
  • 2 tsp Dijon mustard
  • good pinch kosher salt
  • couple pinches fresh cracked pepper

Instruction

  • Heat the oven broiler on high. Bring a large pot of water to a boil.
  • In the pot of water, cook the orzo according to package directions and drain.
  • While orzo is cooking, toss the corn in the olive oil and layer on a rimmed bake sheet. Broil until golden, stirring regularly. Remove from the oven and set aside.
  • Whisk together the ingredients for the vinaigrette.
  • In a large bowl, toss the orzo, corn, parsley, and green onion. Toss in the vinaigrette. Taste for seasoning and add more salt as necessary. Garnish with cheese, parsley, and pepper. Serve.