Best 8 Orzo And Corn Off The Cob Recipes

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Orzo and corn off the cob are two delicious and versatile ingredients that can be used to create a variety of dishes. Whether you're looking for a quick and easy weeknight meal or a hearty and flavorful side dish, there's an orzo and corn recipe out there to suit your needs. From creamy orzo and corn chowders to hearty skillet meals, the possibilities are endless. So gather your ingredients and let's get cooking!

Let's cook with our recipes!

ORZO AND CORN OFF THE COB



Orzo and Corn off the Cob image

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.

Provided by Chabear01

Categories     Corn

Time 39m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups fresh corn, cut off the cob
1 1/4 cups orzo pasta
1 cup kalamata olive, pitted and halved
1 medium sweet red pepper, chopped (3/4 cup)
1/4 cup green onion, thinely sliced
1/4 cup fresh basil, finely snipped
1/4 cup fresh parsley, finely snipped
1/4 cup olive oil
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Steps:

  • Cut kernals off 4 ears of corn on the cob (I use my mandolin for this chore), you should have about 2 cups. Set aside. Bring a large pot of lightly salted water to boiling. Add the orzo and cook, stirring occasionally, for 8 to 9 minutes or until just tender, adding corn the last 3 minutes of cooking. Drain well and place in a large serving bowl.
  • Add the olives, sweet pepper, and green onions, toss well. Add the basil, parsley, oil, vinegar, salt and pepper. Toss gently to combine.
  • Serve at room temperature.

Nutrition Facts : Calories 287.4, Fat 12.6, SaturatedFat 1.8, Sodium 304.4, Carbohydrate 39.1, Fiber 3.9, Sugar 3.2, Protein 6.8

CORN OFF THE COB



Corn Off the Cob image

Provided by Nancy Fuller

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
1 small yellow onion, chopped
1 cup chicken stock, plus more if needed
1/2 cup heavy cream
8 ears corn, shucked and kernels cut off
8 ears corn, shucked and kernels cut off
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 teaspoons red wine vinegar

Steps:

  • Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve.

DELICIOUS AND EASY CORN ON THE COB



Delicious and Easy Corn on the Cob image

I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.

Provided by caquilter

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 4

Number Of Ingredients 2

¼ teaspoon white sugar
4 ears corn, husked and cleaned

Steps:

  • Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
  • Steep corn in hot water until tender, about 25 minutes.

Nutrition Facts : Calories 78.4 calories, Carbohydrate 17.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 3.2 g

CORN & PEPPER ORZO



Corn & Pepper Orzo image

This fragrant side packs flavor in but keeps extra fat, calories and sodium out. Red pepper lends sweetness and color to the eye-catching dish. Angela Hanks - St. Albans, West Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

3/4 cup uncooked orzo pasta
1 large sweet red pepper, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 cups frozen corn, thawed
2 teaspoons Italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet coated with cooking spray, saute red pepper and onion in oil for 2 minutes. Add the corn, Italian seasoning, salt and pepper; cook and stir until vegetables are tender. Drain pasta; stir into the pan.

Nutrition Facts : Calories 178 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

ORZO AND CORN OFF THE COB



ORZO AND CORN OFF THE COB image

Categories     Pasta     Quick & Easy     Healthy

Yield 6-8 people

Number Of Ingredients 11

4 fresh ears of corn
1 1/4 cups of orzo
1 cup Greek black olies, pitted and halved
1 medium red sweet pepper, chopped (3/4 cup)
1/4 cup thinly sliced green onions
1/4 cup finely snipped fresh basil
1/4 cup finely snipped fresh parsely
1/4 cup olive oil
2 tsp. white whine vinegar
1/4 tsp. salt
1/4 tsp. black pepper

Steps:

  • 1. Cut corn kernels off cob; you should have about 2 cups. Bring a large pot of lightly salted water to boil. Add the orzo and cook, stirring occasionally, for 8 or 9 minutes or until just tender, adding corn the last 3 minutes of cooking. Drain well and place in a large serving bowl. 2. Add the olives, sweet pepper, and green onions; toss well. Add the basil, parsley, oil, vinegar, salt, and black pepper. Toss gently to combine. Serve at room temperature.

FRIED CORN OFF THE COB



Fried Corn off the Cob image

This is a delicious side dish and so easy and quick! It goes great with everything and adds a little color to your meal. I ordered this at a local restaurant and decided I would try to figure out how to make it! The waiter told me it was fresh corn. It is really close to theirs!! It is so yummy!!! I prepare my veggies early in the day and store in zip lock bag.

Provided by Carols Kitchen

Categories     Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

4 tablespoons butter
4 cups fresh corn (off the cob)
1/2 cup red bell pepper, chopped
1/2 cup green onion top, chopped
1/2 teaspoon season salt
1/4 teaspoon pepper

Steps:

  • Remove corn from the cob using a sharp knife.
  • Chop red bell pepper and green onion tops.
  • Melt butter in large frying pan.
  • Add all ingredients to hot pan.
  • Stir fry over high heat for 5-6 minutes.
  • Do not overcook. Do not saute! Veggies should be crisp.

Nutrition Facts : Calories 162.3, Fat 8.9, SaturatedFat 5.1, Cholesterol 20.4, Sodium 71.5, Carbohydrate 20.9, Fiber 3.3, Sugar 4, Protein 3.7

ONE-POT ORZO WITH TOMATOES, CORN AND ZUCCHINI



One-Pot Orzo With Tomatoes, Corn and Zucchini image

This recipe is inspired by the tail end of summer, when fresh produce and herbs abound but the heat waves are finally starting to relent. And while this dish makes a wonderful stage for the season's produce at its peak, it can also turn sad-looking February vegetables into a sauce that makes it feel like summer. The trick is to sauté the tomatoes slowly, until they've collapsed and become deeply sweet and fragrant. The orzo cooks right in the sauce, which cuts down on the dishes and allows the pasta to absorb the flavor as it cooks. If you prefer a larger pasta shape, stick to the traditional method of boiling pasta for best results, and save some pasta water to help loosen the sauce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Lidey Heuck

Categories     pastas

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 Vidalia or yellow onion, chopped
1 1/2 teaspoons kosher salt, plus more for seasoning
Black pepper, to taste
1 medium zucchini (about 8 ounces), halved lengthwise, seeded and 1/2-inch diced
3 garlic cloves, minced
2 pints cherry tomatoes, halved
1/3 cup torn fresh basil leaves, plus more for serving
1/4 teaspoon red-pepper flakes, plus more to taste
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1 1/4 cups orzo
Kernels from one ear of corn (about 1/2 cup)
1 cup torn or medium-diced fresh mozzarella (about 5 ounces)
1/4 cup grated Parmesan

Steps:

  • Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
  • Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
  • Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look "saucy" as it cooks; if at any point it looks dry, add another 1/4 cup water.
  • Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.

ORZO WITH CHICKEN, CORN, AND GREEN BEANS



Orzo with Chicken, Corn, and Green Beans image

This pasta dish can be made up to two days ahead; let cool, then cover and refrigerate until ready to serve, chilled or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 20m

Number Of Ingredients 7

1/2 pound orzo
8 ounces green beans, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
4 garlic cloves, minced
1 package (10 ounces) frozen corn kernels, thawed
1 whole roasted chicken, (3 pounds), skin discarded, shredded (about 3 1/2 cups)
Coarse salt and ground pepper

Steps:

  • In a large pot of boiling salted water, cook orzo until al dente, according to package instructions; add green beans during last 6 minutes of cooking. Drain; rinse under cold water until cooled.
  • Meanwhile, in a large nonstick skillet, heat oil over medium. Add garlic; cook until fragrant, 1 to 2 minutes. Add corn and 1 teaspoon salt; cook until warmed through, 2 to 3 minutes.
  • Toss pasta and green beans with corn mixture and chicken. Season generously with salt and pepper.

Nutrition Facts : Calories 510 g, Fat 12 g, Fiber 5 g, Protein 40 g

Tips:

  • Use fresh, sweet corn on the cob for the best flavor.
  • If you don't have fresh corn, you can use frozen or canned corn, but be sure to drain it well.
  • Orzo is a small, rice-shaped pasta that cooks quickly and easily.
  • You can use any type of cheese that you like in this recipe, but a sharp cheddar or Parmesan cheese will give you the best flavor.
  • If you don't have fresh basil, you can use dried basil, but be sure to use less of it, as it is more concentrated.
  • Serve this dish immediately after it is cooked, while the orzo is still hot and the corn is still sweet and juicy.

Conclusion:

This easy and flavorful orzo and corn salad is a perfect side dish for summer cookouts or potlucks. It is also a great way to use up leftover corn on the cob. With its colorful ingredients and delicious flavor, this salad is sure to be a hit with everyone who tries it.

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