This is the first recipe I want to pull out of hiding when summer hits. The corn was sweet and delicious (and finally a good price) at our local grocery store last week, and I couldn't wait to use the nifty new Pampered Chef gadget I purchased to cut corn off the cob (I highly recommend it...cuts way down on the mess of corn milk that squirts everywhere when using a knife). I used fresh herbs I am growing on my deck, and I had half of three peppers (red, yellow, and orange) from a recipe a few days ago, so I used them instead of just the red pepper called for in the recipe. This can be served warm, at room temperature, or cold. It's delicious however you choose to eat it. Hope you enjoy it as much as we do.
Orzo and Corn off the Cob
4 ears fresh ears of corn
1 1/4 cups Orzo pasta
1 med red sweet pepper, chopped (about 3/4 cup)
1/4 cup thinly sliced green onions
1/4 cup finely snipped fresh basil
1/4 cup finely snipped fresh parsley
1/4 cup olive oil
2 TBSP white wine vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
Cut the corn kernels off the cob (should have about 2 cups). Set aside. Bring a large pot of lightly salted water to boiling. Add the orzo and cook, stirring occasionally for 8-9 min until tender, adding the corn during the last 3 min of cooking. drain well and place in a large serving bowl. Add the other ingredients and toss to combine.