Charred Corn & Steak Orzo Salad with Hummus Vinaigrette

This post brought to you by Sabra Dipping Co, LLC.. All opinions are 100% mine.

This Charred Corn & Steak Orzo Salad with Hummus Vinaigrette is a favorite of ours because it reuses leftovers from our latest cookout with friends. It’s become a midnight snack after long hours at the restaurant.

Generally, summer is a time to relax, vacation, and enjoy vacations with family. But for the husband and I, it’s the busiest season of all. We both work as sous chefs on Martha’s Vineyard, MA and between the months of May and October, our days are filled with endless kitchen hours. At the peak of our season, we’re working 14 hour days or more! So simple but flavorful recipes like this steak orzo salad really play an important part in our lives: they’re quick to make and satisfy our hunger when it strikes after working the line for hours on end.

Make this Charred Corn & Steak Orzo Salad with Hummus Vinaigrette with all sorts of leftovers from your last cookout. On our last night off together this week, the husband cooked up way too much steak tips and corn, so the leftovers were screaming to be re-used in an incredible recipe!

Don’t have grilling leftovers? Fresh corn would work perfectly in this recipe (even canned if you’re short on time!), and any sort of protein would be a great idea as well; roast shredded chicken or cubes of fried tofu maybe? Give it a try and let me know! But don’t substitute the hummus vinaigrette – it’s what brings it all together. 

What makes this salad amazing is that not only is it packed with charred grilled corn, fresh cilantro and red onion, as well as grilled steak tips, but it’s covered in a tangy Sabra Hummus vinaigrette. A basic ratio of 3:1 for the vinaigrette, with an extra dollop of hummus to emulsify it, makes it the perfect summer salad.

In this recipe, I used Sabra’s Roasted Red Pepper Hummus to emulsify the vinaigrette. What does emulsify mean? Basically, to make an emulsion. An emulsion is when thousands of tiny droplets of fat and liquid are suspended in each other to make a creamy dressing, like this hummus vinaigrette. I’ve suggested using olive oil and champagne vinegar, but you can use whatever you have on hand. Like Sabra on Facebook to discover new hummus varieties every week!

Charred Corn & Steak Orzo Salad with Hummus Vinaigrette

Fantastic and hearty summer salad!

Print Recipe

Prep Time:15 minutes mins

Total Time:15 minutes mins

Ingredients

• 2 cups cooked orzo
• 1 grilled steak thinly sliced
• 3 ears of grilled corn shucked
• ½ small red onion thinly sliced
• ¼ cup chopped fresh cilantro

for the vinaigrette:

• 6 tablespoons olive oil
• 2 tablespoons champagne vinegar
• 3 tablespoons Sabra Roasted Red Pepper Hummus
• salt and pepper to taste

Instructions

• Gently fold in the steak into the orzo, and add the corn, red onion, and cilantro.
• Meanwhile, whisk together the vinaigrette. Pour dressing over orzo salad and mix until fully incorporated.
• Top with more corn and cilantro. Serve room temperature or cold.