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Fresh Corn and Orzo Recipe

Serves 6 to 8


  • 4 oz dry orzo pasta
  • 2 tbsp light olive oil
  • For dressing
  • 2 tsp red pepper flakes
  • 1/2 cup seasoned rice wine vinegar
  • 1/4 cup light corn syrup
  • 2 bay leaves
  • 3 tbsp fresh lime juice
  • 12 oz smoked or corned chicken, julienned
  • 2 1/2 cups fresh white or yellow corn, cut from cob
  • 1/3 cup fresh basil, minced
  • 1/2 cup green onions, minced
  • 1/2 cup sweet red bell pepper
  • Salt and freshly ground pepper, to taste
  • Basil sprigs, for garnish
  • Lime wedges, for garnish
  • Toasted pine nuts, for garnish


1. In a pot of lightly salted, boiling water cook orzo until al dente, approximately 34 minutes.
2. Drain and toss with the olive oil.
3. Set aside.
4. In a saucepan, combine the pepper flakes, rice vinegar, corn syrup, bay leaves and lime juice.
5. Simmer for 5 minutes and cool.
6. Remove bay leaves.
7. Toss the orzo, dressing and remaining ingredients together.
8. Chill and serve garnished with basil sprigs and lime wedges.
9. Sprinkle pine nuts over the top.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Vegetable / Corn
Preparation Method:Fry

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