Fresh Corn & Orzo

This chilled orzo salad is built on contrasts: sweet fresh corn kernels against smoky julienned chicken, a tangy rice vinegar dressing spiked with red pepper flakes and lime, and fresh basil tying it all together. It eats like a meal, not a side dish.

The dressing is unusual and worth paying attention to. Rice vinegar, corn syrup, lime juice, red pepper flakes, and bay leaves get simmered together for 5 minutes, then cooled. That brief simmer blooms the pepper flakes and infuses the bay leaves into the liquid, creating a sweet-sour-spicy vinaigrette that’s nothing like a standard pasta salad dressing.

Fresh corn cut straight from the cob adds pops of raw sweetness and crunch that canned or frozen corn can’t match. The smoked or corned chicken brings a savory, smoky depth that balances the bright dressing perfectly.

Chef Tips

• Toss the cooked orzo with olive oil immediately after draining. This prevents clumping and adds a smooth base for the dressing.
• Remove the bay leaves from the dressing before tossing. They’ve done their job during the simmer and biting into one is unpleasant.
• Use the freshest corn available. In season, white or yellow corn both work. Out of season, skip this recipe rather than using frozen.
• Chill the salad before serving. The flavors sharpen and meld in the fridge.

Variations

• Use grilled chicken instead of smoked for a charred, slightly different smoky flavor.
• Add diced avocado just before serving for a creamy element.
• Swap pine nuts for toasted pepitas for a nuttier, more affordable topping.