Serves: 4

Ingredients

• ½ cup dried orzo
• 2 ears of corn or two cups fresh/frozen corn kernels
• 1 pint grape tomatoes
• 1 tablespoon apple cider vinegar
• 1 tablespoon vegetable oil
• 1 lemon
• Salt and pepper to taste
• Fresh basil for garnish

Directions

1. Boil or grill the ears of corn until tender. If starting with corn kernels, microwave until tender or broil until tender and slightly browned for a grilled corn-like taste.
2. Boil a medium pot of water and cook the orzo according to package directions until tender, 7-10 minutes.
3. Drain the orzo and transfer to a medium-large bowl with the cooked corn.
4. Halve the tomatoes and toss with the orzo and corn.
5. Zest lemon into the orzo mixture.
6. Season with vinegar, oil, and salt and pepper to taste.
7. Serve with lemon wedges and basil, if desired.