Grilled Corn Orzo Salad with Chili Lime Vinaigrette
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- 1 cup(s) orzo
- 2 ear(s) corn
- 1/2 pint(s) cherry or grape tomatoes halved
- 1 avocado chopped
- 1/4 small red onion minced
- 2 tablespoon(s) chopped basil
- 3 tablespoon(s) extra virgin olive oil
- 1 tablespoon(s) honey
- 1/2 lime juiced
- 1/4 teaspoon(s) chili powder
- salt and pepper
- Cook orzo in a large pot of salted, boiling water until al dente. Drain and rinse under cold water. Set aside.
- Shuck corn then grill for 5-6 minutes, rotating every minute or so to evenly char on all sides. Let cool slightly, then cut kernels off the cob.
- Combine cooked orzo and corn kernels with tomatoes, avocado, red onion, and basil in a large bowl and stir to combine.
- For the Chili Lime Vinaigrette: Combine all ingredients in a small bowl, and whisk to combine. Pour over salad and toss to coat. Serve chilled, or at room temperature.
This recipe is a personal recipe added by mbusque and has not been tested or endorsed by MyRecipes.
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Grilled Corn Orzo Salad with Chili Lime Vinaigrette Recipe at a Glance
- COURSE: Side Dishes/Vegetables