Rachael Ray Every Day

Gallery

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
20
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scrape the kernels from the corn cobs. In a large skillet, heat 1 tablespoon olive oil over high heat and add the corn. Cook, stirring occasionally, until lightly charred, about 4 minutes. Transfer to a large bowl to cool slightly, then stir in the orzo, tomatoes, onion and basil.

    Advertisement
  • In a small bowl, whisk together the remaining 7 tablespoons olive oil and the vinegar; add the salt, black pepper and cayenne. Pour over the corn salad and toss.

Advertisement