jackie newgent

When I start seeing fresh local corn at the farmers market, this pan-charred corn, orzo and arugula salad is the very first thing I make! It’s refreshing, satisfying, and has that sweet-savory craveability. The sweet is from the corn, which becomes sweeter from sautéing it until caramelized (browned). The savory is from everything else. The pepperiness from the greens and the citrus zing from the combination of lemon and lime juices make this extra mmm…emorable.