Corn, Orzo and Basil Salad

I just purchased some basil plants over the weekend. I can't wait to start adding it to my dishes! This recipe from "The Herbal Kitchen" cookbook is a great way to use it!

You could probably substitute frozen corn for the fresh corn on the cob. It won't be quite as fresh tasting but still yummy!

Corn, Orzo and Basil Salad

1/2 medium red onion, finely diced
1/4 cup white wine vinegar
3 tbsp. fresh lime juice (about 2 limes)
2 tsp. kosher salt
3/4 tsp. freshly ground black pepper
4 ears sweet corn, shucked
8 oz. orzo pasta
1/4 cup plus 2 tbsp. extra-virgin olive oil
1 red bell pepper, seeded and diced
1-1/2 cups torn leaves of sweet basil or lemon basil

Stir 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.

Use knife to remove kernels of corn off the cob. You should get about 5 cups. Bring large pot of salted water to boil. Add the orzo and cook 3 minutes. Add corn kernels to pot. Cook until the water boils again, or no more than 3 minutes. Drain in colander immediately and rinse with cold water.

Stir the olive oil into the bowl with the dressed onion. Toss in the pasta, corn, red bell pepper and basil until evenly combined. Refrigerate at least 1 hour before serving. The orzo will absorb the excess vinaigrette.

Quick Start with MSPI Mama: This is one of my Quick Start recipes.