When I start seeing fresh local corn at the farmers market, this pan-charred corn, orzo and arugula salad is the very first thing I make! It’s refreshing, satisfying, and has that sweet-savory craveability. The sweet is from the corn, which becomes sweeter from sautéing it until caramelized (browned). The savory is from everything else. The pepperiness from the greens and the citrus zing from the combination of lemon and lime juices make this extra mmm…emorable.
THE INSPIRATION
I developed this pan-charred corn, orzo and arugula salad recipe several years ago after enjoying a similar salad on a mini-getaway to the Hamptons (when I badly needed a stress break!). Clean air and a beachy breeze does wonders for the psyche! As I get slightly giddy over the farmstands and fresh produce that’s so readily available there, I had to visit my favorite little market, Round Swamp Farm. The friend I was with picked up a local corn and orzo fresh market salad while there for our lunch. I was insantly hooked and knew I need to recreate something like it when I was back home. That provided the inspiration for what you see here … a seasonal, vegan, pan-charred corn, orzo and arugula salad. It’s seriously scrumptious!
HOW TO MAKE IT
First, you’ll cook the orzo of choice (regular, whole-wheat, or pulse-based … you pick!)) according to package directions. While the orzo is cooking, you’ll make a citrus vinaigrette in a large bowl by whisking together fresh lemon and lime juices, extra-virgin olive oil, sea salt, and freshly ground black pepper. Then you’ll drain the orzo and stir it while hot into this vinaigrette.
While the dressed orzo cools, you’ll make the pan-charred corn by heating avocado oil or olive oil in a large cast iron or other stick-resistant skillet (I actually prefer using a wok for this!) over medium-high. Once the oi is hot, you’ll add the corn and more sea salt and sauté until it begins to brown, then add the white part of the scallions and sauté until all is caramelized (charred) as desired.
(Hint: You can cut fresh seasonal corn off of the cobs for use in this recipe. One ear of corn will give you about 3/4 cup of kernels. Or, if you prefer, you can thaw frozen corn. Both work well here!)
Then stir the pan-charred corn mixture into the orzo mixture.
You’re almost done! Just chill the orzo-corn mixture in the refrigerator until it’s cool. (Hint: This can be done a day or two in advance, if you like!)
When you’re ready to serve the salad, that’s when you’ll stir in the baby arugula, cilantro, green part of the scallions, and more extra-virgin olive oil. Be sure to taste it before serving to know if you need more salt or extra-virgin olive oil. And, if you like, serve lime or lemon wedges on the side for extra zip.
CUISINE TIPS
- To bring out the natural sweetness and add a color dimension, caramelize (“char’) corn on occasion, like I do here.
- You can vary the flavor of this salad by using just a lemon vinaigrette or a lime vinaigrette, but I prefer the combination of the two here, creating a citrus vinaigrette that pairs beautifully with corn or cilantro. Try this concept for other salads.
- While it seems like I use a lot of leafy greens in this recipe, I do! By adding plenty of baby arugula to a grain-based salad, it can boost overall meal appeal and add desireable pepperiness while making the serving size significantly larger.
- Use a whole grain or pulse (i.e. chickpea) orzo instead of regular (white) orzo if you’d like bonus wholesomeness or a slightly nuttier taste.
Description
When I start seeing fresh local corn at the farmers market, this pan-charred corn, orzo and arugula salad is the very first thing I make! It’s refreshing, satisfying, and has that sweet-savory craveability. The sweet is from the corn, which becomes sweeter from sautéing it until caramelized (browned). The savory is from everything else. The pepperiness from the greens and the citrus zing from the combination of lemon and lime juices make this extra mmm…emorable.
- Cook the orzo according to package directions.
- While orzo is cooking, whisk together the lemon and lime juices, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and the black pepper in a large bowl until combined.
- Drain the orzo. Add the hot orzo to the citrus vinaigrette in the large bowl and stir to coat. Set aside to slightly cool, stirring occasionally to prevent sticking.
- While orzo slightly cools, heat the avocado oil in a large cast iron or other stick-resistant skillet (I actually like using a wok!) over medium-high. Add the corn and remaining 1/4 teaspoon salt and sauté until corn begins to brown, about 5 minutes. Add white part of the scallions and continue to sauté until the corn is well caramelized (“pan-charred”) and scallion whites are lightly caramelized, about 5 minutes more. Stir into the orzo mixture.
- Chill the orzo-corn mixture in the refrigerator until cool. (Hint: This can be done a day or two in advance, if desired!)
- When ready to serve, stir in the arugula, cilantro, green part of the scallions, and remaining 1 tablespoon extra-virgin olive oil. Taste and, if needed, add more salt and extra-virgin olive oil. If desired, serve lime and lemon wedges on the side.
Notes
*Grate the zest of the lemon and lime before juicing. Use this zest to season other parts of the meal. If you don’t need it right away, add it to a small jar and freeze it.
- Prep Time: 12 minutes (+ chilling time)
- Cook Time: 8 minutes
- Category: Salad, Side
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 280
- Sugar: 5g includes 0g added sugars
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
INDULGE IN SOME MORE SUMMERY SALADS
Check out some of my faves!
