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orzo and corn off the cob


this recipe from august 2003 bh&g magazine, using one of mine and my youngest dd's favorite pastas. this makes up into a very nice side dish served with a fish or chicken dinner, but good with roasts as well.


# # # # # # # # # # # #


  • Carbohydrates: 287.4
  • Fats: 19.0
  • Dietary Fiber: 12.0
  • Minerals: 12.0
  • Proteins: 13.0
  • Vitamins: 8.0
  • Water: 13.0


  1. Cut kernals off 4 ears of corn on the cob
  2. You should have about 2 cups
  3. Set aside
  4. Bring a large pot of lightly salted water to boiling
  5. Add the orzo and cook
  6. Stirring occasionally
  7. For 8 to 9 minutes or until just tender
  8. Adding corn the last 3 minutes of cooking
  9. Drain well and place in a large serving bowl
  10. Add the olives
  11. Sweet pepper
  12. And green onions
  13. Toss well
  14. Add the basil
  15. Parsley
  16. Oil
  17. Vinegar
  18. Salt and pepper
  19. Toss gently to combine
  20. Serve at room temperature

Step 9

Total Time in Minute 39

Ingredients Count 11

cooking orzo and corn off the cob

See More Relate Photo


Fresh corn

Orzo pasta

Kalamata olive

Sweet red pepper

Green onion

Fresh basil

Fresh parsley

Olive oil

White wine vinegar


Black pepper

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