Monday, May 25, 2009
We were told when we moved here that the corn wasn't good. It didn't really matter since we could never find any anyway. Until now. I saw some in the market about a week ago and it looked really good. I couldn't resist. So I bought some, brought it home, and cooked it. I was awesome! Just as good as any of the corn I eat at home during peak season. Although it's better on the grill at my mom's house...but I digress. So I went back to the market and there wasn't any corn! I was bummed. But then. A few days later. There was more. So I bought it again and made a big meal for Ira and me. You would think that would be enough. But I went back again. This time with the intention of freezing it, which is my new plan for preserving all the yummy fruits and veggies here. So I brought it home, boiled it and it took all my will power not to eat it before I cut it off the cob and put it in the freezer! Last night I went to the market because I knew that corn was waiting in the freezer (so much for saving it!) and I knew I could make corn chowder with a few more ingredients. But who wants to eat corn chowder when it's 100 degrees?? And then, I saw it. More corn! Hmm...I could save the corn in the freezer and buy some fresh corn and make something ELSE! So that's what I did. And here is the fruit of my obsession...
Summer Orzo Salad
You could really use any combination of veggies in this and I've made a similar Greek version. This is what looked good and fresh yesterday...
1 box Orzo, boiled and drained
1 red bell pepper, chopped
1 cucumber, chopped (although I prefer a few small pickling cucumbers)
1 cup sliced olives
2 ears of corn, boiled, sliced off the cob
1 cup chopped cilantro
1 tbsp. olive oil
Prepare the orzo and set aside. Toss together the veggies with the orzo, drizzle with olive oil, salt and pepper to taste. Serve at room temperature (if you can wait that long), or refrigerate overnight for a cold salad.