Summery Grilled Corn And Orzo Salad Recipe
Prep Time:
1 hour, 35 minutes
Cook Time:
20 minutes
Servings:
6 Servings
Ingredients
  • 3 ½ teaspoons sea salt, divided
  • 2 cups orzo
  • ⅔ cup plus 3 tablespoons extra virgin olive oil, divided
  • 3 large ears fresh corn, husks removed
  • ½ teaspoon smoked paprika
  • Zest and juice of 3 large limes
  • 2 tablespoons agave nectar
  • 1 small shallot, minced
  • 1 large clove fresh garlic, minced
  • 1 cup fresh basil, thinly sliced
  • ½ teaspoon freshly cracked black pepper
  • 3 nectarines, pitted and diced
  • 1 ½ cups sugar snap peas, sliced into ¼-inch pieces on a bias
  • ⅔ cup roughly chopped raw pistachios, divided
  • 3 cups fresh baby arugula leaves
  • ⅓ cup crumbled cotija cheese
Directions
  1. Bring a pot of water to a boil with 2 teaspoons sea salt.
  2. Add the orzo and cook until al dente according to package directions.
  3. Drain the orzo and rinse it with cold water.
  4. Transfer the orzo to a bowl and toss it with 2 tablespoons olive oil.
  5. Cover the bowl and chill.
  6. Preheat a grill to medium-high heat.
  7. Rub the corn with 1 tablespoon of olive oil and sprinkle on ½ teaspoon salt and the smoked paprika.
  8. Grill the corn until it is charred on all sides.
  9. Once the corn is cool enough to handle, cut the kernels from the cobs into a shallow bowl.
  10. In a blender, combine the lime juice and zest, agave, shallot, garlic, basil, pepper, and remaining salt until chopped.
  11. With the blender running, drizzle in the remaining olive oil until emulsified.
  12. Add the corn, nectarines, snap peas, ⅓ cup pistachios, and arugula to the chilled orzo.
  13. Toss the salad with enough dressing to coat.
  14. Chill the salad for at least 1 hour.
  15. Fold in the cotija cheese.
  16. Transfer to a serving dish, garnish with the remaining pistachios, and serve.