Grilled Corn and Orzo Salad
Recipe: #12806
June 18, 2014
Categories: Salads, Orzo, Corn, July 4th Labor Day, Picnic, Potluck, Sunday Dinner, Grilling (Outdoor), Vegetarian, Vegetarian Dinner, more
"Tasty easy salad to serve in the summer, it goes great with grilled food. This should be served this at room temperature"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (120.3 g)
- Calories 218.6
- Total Fat - 19.9 g
- Saturated Fat - 3 g
- Cholesterol - 15.3 mg
- Sodium - 188.1 mg
- Total Carbohydrate - 7.2 g
- Dietary Fiber - 0.4 g
- Sugars - 1.4 g
- Protein - 5.7 g
- Calcium - 21.7 mg
- Iron - 0.6 mg
- Vitamin C - 24.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.
Step 2
Bring a large pot of salted water to a boil over high heat.
Step 3
Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.
Step 4
Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.
Step 5
When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, garlic, oil, lime juice.
Step 6
Season with salt, pepper and hot sauce.
Step 7
Serve warm or at room temperature.
Tips
No special items needed.
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