I whipped this up one night in an effort to use some leftovers. I figured it would taste good… but not this good!
Ever since that night, I’ve had friends and family members asking me to make it for them. It’s officially my dad’s favorite grain dish and definitely a new favorite of mine.
It’s great hot, room-temp or even chilled! I myself prefer it at room-temp, but you can’t go wrong!
And the best part? It’s so simple. This takes me about fifteen minutes to make from start to finish and I can’t wait to share it with you!
2.5 cups orzo
1 corn ear (whole or off the cob)
1/4 cup chopped cilantro
1/4 cup olive oil
2 teaspoons garlic powder
Salt + pepper (to taste)
Optional: crumbled goat cheese
Cook orzo according to package directions (approx. 9 minutes for al dente).
While the orzo is working, cook the corn according to the package instructions. Let cool until orzo is finished.
(tip: If you are using a whole ear, cut it in half and microwave it in a covered microwave-safe dish with two teaspoons of water for six minutes.)
In the meantime, rinse the cilantro, pat it dry, and finely chop.
When the orzo is done, drain it in a colander and toss it in a medium/large bowl with the olive oil, garlic, lemon, salt and pepper.
Add the corn kernels (remove from cob if you used a whole ear) into the bowl and gently toss until mixed.
Sprinkle on top the cilantro (+ goat cheese) and serve hot, lukewarm or room-temp.
This dish is a perfect complement to skewers, burgers or even some fish (I recommend salmon)! I served it last with chicken/veggie skewers and a caprese salad and it was a huge it.
Be sure to tag me on Instagram if you decide to remake this – enjoy!