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Mexican Corn and Orzo Salad
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Mexican Corn and Orzo Salad

This is one fresh and summery pasta salad! Bursting full of flavour with the mint, Sweet Chilli Dressing and Wattie’s Corn. We love the different tastes, textures and colours of this salad!

Makes 8-10
Prep Time 20 minutes
Cook Time 10 minutes
Ingredients
1 cup orzo or rissoni pasta
410g can Wattie's Whole Kernel Corn
1 small red onion, finely chopped
1 red capsicum, deseeded and chopped
½ telegraph cucumber, sliced lengthwise and chopped
Handful fresh coriander leaves, chopped
Handful fresh mint leaves, chopped
2 Tbsp lime or lemon juice
3 Tbsp olive oil
2 Tbsp sweet chilli sauce

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Whole Kernel Corn

Grown in sunny Hawke's Bay and picked at its peak, only the sweetest corn from our crops makes it into our Whole Kernel Corn.

Method
Step 1
Cook orzo pasta in plenty of lightly salted boiling water according to packet instructions. Drain and refresh in cold water. Drain well and tip into a bowl.
Step 2
Add Wattie’s Whole Kernel Corn, red onion, capsicum, cucumber and herbs and mix well.
Step 3
Toss through sweet chilli dressing. Chill before serving.
Sweet Chilli Dressing:
Step 1
Shake all the dressing ingredients together in a screw top jar or whisk together in a bowl.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup orzo or rissoni pasta
410 g can Wattie’s Whole Kernel Corn
1 small red onion, finely chopped
1 red capsicum, deseeded and chopped
½ telegraph cucumber, sliced lengthwise and chopped
Handful fresh coriander leaves, chopped
Handful fresh mint leaves, chopped
2 Tbsp lime or lemon juice
3 Tbsp olive oil
2 Tbsp sweet chilli sauce
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