Go Back Email Link
–+ servings
Roasted corn orzo with charred zucchini and feta in natural daylight.

Roasted Corn Orzo (With Zucchini and Feta)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people + leftovers
Author: Nico Pallotta

  • 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 (200 g) orzo uncooked

For the Sauce

  • 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 (150 g) crumbled feta or more to taste
  • ¼ cup (1 handful) fresh basil or parsley or colantro

  • Roast the vegetables: Preheat the oven to 425°F (220°C).
    Stand each ear of corn upright on a half-sheet pan and carefully slice downward to remove the kernels, turning the cob as you go. Add 2 medium zucchini, cut into bite-size half-moons.
    Drizzle with 2 tablespoons extra virgin olive oil and season with 2 teaspoons smoked paprika, salt, and black pepper. Toss well, spread into an even layer, and roast at 425°F (220°C) for 30 minutes, until the corn is lightly charred and the zucchini is tender.
    Step 1 Corn and zucchini seasoned on a sheet pan before roasting until lightly charred.
  • Orzo and Dressing: About 10 minutes before the vegetables are done, cook 1 cup orzo in salted boiling water until al dente. Drain and add it to the pan right away.
    Meanwhile, whisk together the 2 tablespoons extra virgin olive oil, the zest and juice of 1 lime, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 1 clove garlic, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper.
    Step 2 Lime dressing with dried herbs on marble surface.
  • Toss together: Add the dressing, 1 cup crumbled feta, and ¼ cup fresh basil (chopped) to the sheet pan. Gently toss until the orzo is evenly coated and mixed with the vegetables.
    Step 3 Hot orzo tossed with roasted vegetables, feta, basil, and lime dressing.
  • Serve: Serve warm with an extra squeeze of lime juice and more fresh herbs, if you like. Enjoy as is, or top with your favorite protein for a heartier meal.
    Step 4 Roasted corn orzo served warm with lime wedges and fresh basil garnish.
Substitutions
  • Fresh corn → Frozen corn (fresh gives the best flavor and caramelization).
  • Zucchini → Yellow summer squash.
  • Orzo → Ditalini, pearl couscous, or another small pasta.
  • Extra virgin olive oil → Avocado oil.
  • Smoked paprika → Regular paprika or mild chili powder.
  • Lime → Lemon.
  • Dijon mustard → Yellow mustard.
  • Maple syrup or honey → Agave syrup.
  • Garlic → Omit it or use garlic-infused olive oil.
  • Dried oregano → Italian seasoning or dried thyme.
  • Feta → Goat cheese or crumbled queso fresco.
  • Fresh basil → Parsley or cilantro.
 
Tips
  • Use fresh corn: It caramelizes better and gives the sweetest flavor.
  • Cut corn on the pan: Slice the kernels off directly onto the sheet pan for easy cleanup.
  • Roast until charred: Those golden bits are packed with flavor.
  • Cook the orzo last: Add it hot to the pan so it soaks up the dressing and pan juices.
  • Don't skimp on lime and feta: They balance the sweetness of the corn perfectly.
  • Toss everything on the sheet pan: You'll capture every flavorful browned bit and save washing a bowl.
  • Store leftovers: Refrigerate in an airtight container for up to 4 days. It's delicious cold or gently reheated.
QR Code linking back to recipe