Description
Bright, smoky grilled corn orzo salad that’s perfect for picnics, barbecues, or a quick weeknight lunch. Fresh flavors, easy prep.
Ingredients
Scale
- 1 cup orzo pasta (about 200 g)
- 4 ears of fresh corn, husks removed
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil, divided
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1 avocado, diced (optional, for topping)
Instructions
- Cook the orzo. Bring a large pot of salted water to a boil. Add the orzo and cook 8–10 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prep the corn. Preheat your grill to medium‑high. Brush the corn cobs with 1 tablespoon olive oil and season lightly with salt. Grill the corn, turning every 2–3 minutes, until the kernels are charred and tender, about 10 minutes. Let cool, then cut the kernels off the cob.
- Grill the veggies. Toss the diced red bell pepper, chopped red onion, and cherry tomatoes with the remaining 1 tablespoon olive oil, smoked paprika, cumin, cayenne (if using), salt, and pepper. Spread them on a grill pan or directly on the grill grates. Grill for 4–5 minutes, turning once, until the vegetables are slightly blistered.
- Make the dressing. In a small bowl, whisk together lemon juice, lemon zest, 1 tablespoon olive oil, salt, and pepper.
- Combine. In a large mixing bowl, combine the cooked orzo, grilled corn, grilled veggies, cilantro, parsley, and cherry tomatoes. Pour the dressing over the mixture and toss gently to coat.
- Finish. Taste and adjust seasoning. If desired, fold in diced avocado for creaminess.
- Serve. Let the salad sit for 5 minutes to meld flavors, then serve warm or at room temperature.
Notes
- Use fresh, sweet corn for the best flavor—frozen corn can be used in a pinch.
- Grilling the orzo isn’t necessary, but a quick sear in a hot pan adds extra smokiness.
- For a vegan version, replace the avocado with a handful of toasted pumpkin seeds.
- Keep the dressing separate until just before serving to prevent the salad from becoming soggy.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Vegetable Recipes
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: grilled corn orzo salad