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Chorizo Jersey Corn and Orzo recipe

After a long weekend of barbecue, I just can’t muster up the strength to eat one more hot dog or helping of potato salad.  I did, however, have a great deal of left over extra large lima beans that I had soaked for another recipe and I wanted to find a simple one pan dish to incorporate them.  This is a nice change from your typical summer fare but still relies on veggies you can pick up at the local farmers’ market.  The fresh corn off the cob gives it a sweet pop and really makes the dish shine.  Let this dish simmer away on the stove until almost all the liquid is gone.  In the end stir with as much precooked orzo as you like or eat plain.  You can also omit the sausage for a great vegetarian dish.


Orzo with Chorizo, Lima Bean and Fresh Corn

Chorizo Lima Bean and Orzo salad recipe


  • 1 Tbs. olive oil
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 3 ears of corn, cooked and shaved off the cob
  • 2 cups pre-soaked extra large Lima Beans
  • 5 links of Chorizo
  • 1/2 tsp. red pepper flakes
  • 3 Tbs. fresh basil, chiffonade
  • 1 (14.5 oz) can chicken broth
  • 1 (14.5 oz) can diced tomatoes
  • 1/2 tsp. smoked paprika
  • Orzo


Saute sausage in 1 Tbs. of olive oil until browned but not completely cooked. Remove sausage and add onions and peppers.  Saute until tender.  Add smoked paprika and crushed red pepper flakes. Add Lima beans and corn and saute for 2 minutes.  Slice sausage into half inch thick coins and return to pan.  Add diced tomatoes and chicken broth and simmer until liquid is almost completely gone. Toss in Basil and cooked orzo and serve.  Serves 4.

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