Mexican-inspired Roasted Corn & Orzo Salad with Creamy Cilantro Pesto
This vibrant Roasted Corn & Orzo Salad with Creamy Cilantro Pesto is a delightful addition to any gathering, embodying the essence of Mexican flavors. The sweet, smoky taste of grilled corn pairs perfectly with tender orzo pasta, while fresh vegetables add a crisp crunch. The homemade cilantro pesto, bursting with flavors of garlic and nuts, creates a rich and creamy dressing that ties the dish together beautifully. Perfect for summer barbecues, potlucks, or just as a refreshing side dish, this salad is not only satisfying but also incredibly easy to make. Just be sure to make a big batch—everyone will be coming back for seconds!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Corn, grilled
6 ears (Roasted on grill and kernels cut off the cob)
Green pepper
1 (Diced small)
Grape tomatoes
2 cups (Halved)
Purple onion
1/2 of large (Diced)
Balsamic vinegar
1 tablespoon (N/A)
Orzo pasta
1 lb (Cooked according to package instructions)
Cilantro
2 cups (Fresh)
Walnuts
2/3 cup (N/A)
Garlic cloves
2 (N/A)
Parmesan cheese
1 cup (Grated (use high-quality cheese))
Salt
1 teaspoon (N/A)
Pepper
1/2 teaspoon (N/A)
Olive oil
1 cup (N/A)
Instructions
1
1. Preheat your grill to medium-high heat. Grill the corn on the cob for about 10-15 minutes, turning occasionally, until it's lightly charred. Once done, let it cool slightly before cutting the kernels off the cob.
2
2. In a large pot of salted boiling water, cook the orzo pasta according to the package instructions. Drain and rinse under cold running water to stop the cooking process. Set aside.
3
3. In a food processor, combine the cilantro, walnuts, garlic, and half of the parmesan cheese. Pulse until finely chopped.
4
4. With the processor running, slowly drizzle in the olive oil until the mixture reaches a creamy consistency. Season with salt and pepper to taste.
5
5. In a large mixing bowl, combine the grilled corn kernels, diced green pepper, halved grape tomatoes, diced purple onion, cooked orzo, and balsamic vinegar. Gently stir to combine.
6
6. Pour the cilantro pesto over the salad and mix well until everything is evenly coated.
7
7. Cover and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Mexican-inspired Roasted Corn & Orzo Salad?
It is a vibrant salad featuring grilled corn, tender orzo pasta, fresh vegetables, and a creamy homemade cilantro pesto dressing.
How many ears of corn are required for this recipe?
You will need 6 ears of corn.
How should the corn be prepared?
The corn should be grilled for 10-15 minutes until lightly charred, cooled, and then the kernels should be cut off the cob.
What type of pasta is used in this salad?
This recipe uses 1 lb of orzo pasta.
What are the ingredients in the creamy cilantro pesto?
The pesto is made from fresh cilantro, walnuts, garlic, parmesan cheese, and olive oil.
Is this Roasted Corn & Orzo Salad vegetarian?
Yes, this salad is vegetarian-friendly as it contains pasta, vegetables, cheese, and nuts.
How long does it take to grill the corn?
Grill the corn on medium-high heat for about 10-15 minutes, turning occasionally.
What vegetables are included in the salad mix?
The salad includes grilled corn, a diced green pepper, halved grape tomatoes, and a diced purple onion.
How much olive oil is needed for the pesto?
The recipe calls for 1 cup of olive oil to reach a creamy consistency.
Should the salad be served immediately?
It is recommended to cover and chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Can I use a different type of nut in the pesto?
While the recipe specifies walnuts, you could potentially substitute them with other nuts like pine nuts or almonds.
How much balsamic vinegar is used?
The recipe uses 1 tablespoon of balsamic vinegar.
How should the grape tomatoes be prepared?
The 2 cups of grape tomatoes should be halved.
What kind of parmesan cheese should I use?
The recipe recommends using 1 cup of high-quality grated parmesan cheese.
How do I prevent the orzo from overcooking?
Drain the orzo and immediately rinse it under cold running water to stop the cooking process.
What type of onion is best for this recipe?
A purple (red) onion is used for its color and flavor.
How many garlic cloves are in the cilantro pesto?
The pesto requires 2 garlic cloves.
Is this salad good for parties?
Yes, it is described as perfect for summer barbecues, potlucks, and gatherings.
How is the pesto blended?
Use a food processor to pulse the cilantro, nuts, garlic, and cheese while slowly drizzling in olive oil.
How much salt is added to the recipe?
The recipe lists 1 teaspoon of salt.
How much black pepper is required?
You will need 1/2 teaspoon of pepper.
What is the serving suggestion for the corn?
The corn is roasted on the grill before being cut off the cob to add a smoky flavor.
How many cups of cilantro are needed?
The recipe requires 2 cups of fresh cilantro.
What is the main flavor profile of this dish?
The dish features a sweet and smoky taste from the corn combined with a rich and creamy herbal pesto.
How do I ensure the pesto is creamy?
Slowly drizzle in the olive oil while the food processor is running until the desired consistency is reached.
Is the green pepper cooked?
No, the green pepper is diced small and added fresh to provide a crisp crunch.
Can I make this salad in a large batch?
Yes, it is suggested to make a big batch as it is a popular dish that people often want seconds of.
What is the first step in making this salad?
The first step is to preheat the grill and grill the corn on the cob.
How much walnut is used?
The recipe uses 2/3 cup of walnuts.
When do I add the parmesan cheese?
Half of the parmesan cheese is pulsed into the pesto, and the rest is incorporated during mixing or topping.