Roasted Corn Orzo (With Zucchini and Feta)

Name: Roasted Corn Orzo (With Zucchini and Feta)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 ears corn (about 5 cups / 750 g kernels); 2 medium zucchini (cut into bite-size half-moons); 2 tablespoons extra virgin olive oil; 2 teaspoons smoked paprika; 1 cup orzo (uncooked); 2 tablespoons extra virgin olive oil; 1 lime (juiced, or ½ lemon + 1 cut in wedges for serving); 1 tablespoon Dijon mustard; 1 tablespoon maple syrup (or honey); 1 clove garlic (grated); 1 teaspoon dried oregano; ½ teaspoon salt (or more to taste + black pepper); 1 cup crumbled feta (or more to taste); ¼ cup fresh basil (or parsley or cilantro)

Roasted Corn Orzo is an easy sheet pan dinner that turns sweet summer corn, zucchini, and feta into a fresh, flavor-packed meal with minimal prep and cleanup.

If you love orzo dinners, try our roasted zucchini orzo, Mediterranean orzo and beans, or roasted cauliflower orzo.

Close-up of roasted corn orzo with glossy orzo, feta, and charred corn.

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Why you’ll love this Roasted Corn Orzo!

Roasted Corn Orzo is the kind of dinner I look forward to every summer. Fresh corn turns sweet and lightly charred in the oven, the zucchini becomes tender without falling apart, and the salty feta melts just enough to coat the warm orzo. The best part is that it all comes together on one sheet pan, so the pasta picks up every bit of those caramelized juices. 🌽

Louise and I have made a lot of orzo recipes over the years, but this one surprised us. I originally wondered if it needed chickpeas to feel like a complete meal. It turns out it didn’t. The corn brings so much flavor and the generous amount of feta adds enough richness that the dish feels satisfying on its own. We even had leftovers with shredded rotisserie chicken the next day, and honestly, it was every bit as good.

I also like that it’s made with simple, wholesome ingredients. It’s a fiber-rich, vegetarian orzo recipe that fits naturally into a Mediterranean-style eating pattern without trying too hard. Fresh corn, zucchini, olive oil, and herbs do most of the work here, and the lime keeps everything tasting bright instead of heavy. 🥒

If you’re looking for an easy sheet pan dinner that makes the most of summer produce, I’d start here. It’s just as good warm as it is at room temperature, which makes it a great option for meal prep, picnics, or packed lunches. Once you’ve tried tossing the hot orzo directly onto the roasting pan, you’ll see why I keep coming back to this method. It saves dishes, and more importantly, it captures all the flavor that would otherwise get washed down the sink. 💛

P.S.: Love Fresh Corn? Try our sweet potato corn patties, healthy corn chowder, or street corn salad bowl.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Fresh corn, zucchini, orzo, feta, lime, herbs, and seasonings on white marble.

Fresh corn: The star of this fresh corn recipe. Sweet summer corn roasts beautifully and develops caramelized edges. Frozen corn works in a pinch, but fresh delivers the best flavor and texture.
Zucchini: Adds tenderness and balances the sweetness of the corn. Yellow summer squash is an easy swap.
Orzo: This small pasta cooks quickly and makes the dish hearty. Try ditalini, pearl couscous, or another small pasta if that’s what you have.
Extra virgin olive oil: Helps the vegetables roast and adds richness. Avocado oil is a good alternative.
Smoked paprika: Gives the vegetables a subtle smoky flavor. Regular paprika or mild chili powder both work well.
Lime: Brightens the whole dish. Lemon is an excellent substitute if that’s what’s in your fruit bowl.
Dijon mustard: Adds tang and helps the dressing emulsify. Yellow mustard is a perfectly fine substitute.
Maple syrup or honey: Balances the lime with a touch of sweetness. Agave syrup also works.
Garlic: Fresh grated garlic adds the most flavor. If you’re garlic intolerant, simply leave it out or use a little garlic-infused olive oil instead.
Dried oregano: Brings a Mediterranean touch. Italian seasoning or dried thyme are good alternatives.
Feta: Adds creamy, salty bites that make this easy orzo dinner extra satisfying. Goat cheese or crumbled queso fresco are both delicious.
Fresh basil or parsley: Basil adds a summery aroma, while parsley keeps this orzo with feta tasting fresh and vibrant. Cilantro also works if you enjoy its flavor.

Roasted corn orzo with charred corn, zucchini, feta, and basil in a bowl.

How to Make Roasted Corn Orzo

Step 1. Roast the corn and zucchini

Preheat the oven to 425°F (220°C).

Place one ear of corn upright on your half-sheet pan and hold it firmly near the top. Using a sharp knife, slice downward to cut off the kernels, rotating the cob as you go. Cutting the corn directly on the pan catches the kernels, so they don’t bounce all over your countertop. Repeat with the remaining ears.

Cut the zucchini into bite-size half-moons, about ½ inch thick, and add them to the pan with the corn. Drizzle with the olive oil and season with the smoked paprika, salt, and black pepper. Toss well, then spread everything into an even layer.

Roast for about 30 minutes, until the corn is lightly charred and the zucchini is tender and browned. The roasted corn becomes sweeter as it caramelizes, and those browned bits on the pan add incredible flavor to this sheet pan orzo.

Step 1 Corn and zucchini seasoned on a sheet pan before roasting until lightly charred.

Step 2. Cook the orzo and make the dressing

About 10 minutes before the vegetables are done, bring a pot of salted water to a boil and cook the orzo until al dente. Drain well, but don’t rinse.

While the pasta cooks, whisk together the olive oil, lime zest and juice, Dijon mustard, maple syrup (or honey), grated garlic, dried oregano, salt, and a few twists of black pepper until smooth.

Step 2 Lime dressing with dried herbs on marble surface.

Step 3. Toss everything together

Add the hot, drained orzo directly to the sheet pan with the roasted corn and zucchini. Pour over the dressing, then add the crumbled feta and chopped basil or parsley.

Gently toss everything together right on the pan until the orzo is evenly coated and has soaked up all the flavorful juices and caramelized bits. It’s my favorite part of the recipe because nothing goes to waste, and every bite tastes better.

Step 3 Hot orzo tossed with roasted vegetables, feta, basil, and lime dressing.

Step 4. Serve and enjoy

Serve the summer sheet pan dinner warm with an extra squeeze of fresh lime juice and a sprinkle of more fresh herbs, if you like.

It’s delicious on its own for a light meal, but we also love it with shredded rotisserie chicken or grilled chicken when we’re craving something a little heartier. Leftovers are excellent the next day, too.

Step 4 Roasted corn orzo served warm with lime wedges and fresh basil garnish.

Tips

Use fresh corn if you can: Sweet summer corn caramelizes in the oven and gives the dish its signature flavor. Frozen corn works, but it won’t develop the same char.
Cut the corn directly on the sheet pan: Stand each ear upright on the pan and slice downward with a sharp knife. The pan catches the kernels, so they don’t end up all over the kitchen.
Roast until you see char: Don’t pull the pan out too early. Those golden, caramelized bits are where most of the flavor comes from.
Salt your pasta water: Orzo cooks quickly, so seasoning the water is your best chance to flavor it from the inside.
Cook the orzo last: Start cooking the orzo about 10 minutes before the vegetables are done. Drain it and add it straight to the hot sheet pan without rinsing. The warm pasta absorbs the dressing and roasted pan juices beautifully. If the orzo finishes much earlier and has to sit, rinse it briefly under cool water to stop the cooking and prevent it from clumping together.
Be generous with the lime and feta: The sweet roasted corn needs a good amount of acidity and salty feta to keep the flavors balanced. This was the biggest lesson from our recipe testing.
Toss everything on the sheet pan: It saves washing another bowl, and you’ll scrape up every flavorful browned bit left behind by the roasted vegetables. That’s where the magic is.
Let it cool for 10 minutes before packing leftovers: The feta sets slightly and the flavors mingle, making it just as delicious for lunch the next day.
Make it a heartier meal: We love it as is, but it’s also fantastic topped with shredded rotisserie chicken, grilled chicken, or leftover chicken if you want a little extra protein.

Frequently Asked Questions

Can I use frozen corn instead of fresh?

Yes. Frozen corn is a good substitute when fresh corn isn’t in season. Thaw and pat it dry first so it roasts instead of steaming. You may not get quite as much caramelization, but it’ll still make a delicious roasted corn recipe.

Can I make this ahead of time?

Absolutely. You can roast the vegetables and make the dressing a day in advance. For the best texture, cook the orzo just before serving and toss everything together while it’s still warm.

How do I make it a complete meal?

This dish is satisfying on its own, but it’s also easy to bulk up. We love it with shredded rotisserie chicken, grilled chicken, grilled shrimp, or a fried egg. It also pairs well with grilled salmon if you’re serving it for dinner.

Can I make it gluten-free?

Yes. Simply swap the orzo for your favorite gluten-free orzo or another small gluten-free pasta. Cook it according to the package directions before tossing it with the roasted vegetables and dressing.

How to store this Roasted Corn Orzo?

Store leftover Roasted Corn Orzo in an airtight container in the refrigerator for up to 4 days. It’s delicious cold, but I usually let it sit at room temperature for 15 to 20 minutes or warm it gently before serving. Add a squeeze of fresh lime if it needs a little brightness.

Can I serve it cold?

Yes! This recipe doubles as a corn orzo salad. Once cooled, it’s perfect for picnics, potlucks, packed lunches, or meal prep. If serving it cold, give it a quick toss and add a little extra lime juice before eating to freshen the flavors.

More Summer Pasta Recipes

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