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Orzo with grilled corn prosciutto chips and brown butter vinaigrette
  • Prep
    20 min
  • Total
    30 min
  • Serving
    4 - 6

Orzo with Feta, Grilled Corn, Prosciutto Chips, and Brown Butter Vinaigrette


  • 1 lb. orzo pasta 
  • 6 prosciutto slices, torn into 1/2" to 1" pieces
  • 12 fresh basil leaves, roughly chopped 
  • Handful of fresh chives, chopped 
  • 4 grilled corn cobs, kernels removed 
  • 20 cherry tomatoes, cut in half 
  • 200 g Saputo Feta cheese, crumbled 
  • 2 avocados, sliced
  • Salt and pepper 

For the brown butter vinaigrette

  • 125 ml (1/2 cup) semi-salted butter
  • (30 ml) 2 tbsp extra-virgin olive oil 
  • 1 green onion, finely minced  
  • 1 jalapeño, seeded if desired, minced  
  • 30 ml (2 tbsp) fresh thyme leaves 
  • 10 ml (2 tsp) honey
  • Juice and zest from 2 fresh lemons 


  1. Cook the orzo pasta al dente, according to package instructions. Drain and pour back into the pot.
  2. Meanwhile, cook the prosciutto in a large pan set over medium heat, until crispy, approximately 2 minutes each side. Remove from the heat and set aside. 

For the brown butter vinaigrette

  1. Place the butter in a pan. Let the butter brown until it smells toasted and nutty, and is deep gold in colour, approximately 3-4 minutes. Add the olive oil, green onion, jalapeño, thyme, honey, lemon juice, and zest. Cook 1-2 minutes, then remove from heat. Pour the brown butter mix onto the hot orzo. Stir to combine. 
  2. Add the basil and chives to the orzo. Season with salt and pepper and stir. Add the corn, tomatoes, and Saputo Feta cheese. Garish with crispy prosciutto and avocado. Serve hot or at room temperature.