This quick preparation makes for a fabulous side dish that goes great with burgers, chicken, or seafood.

8 Ounces Of Orzo Pasta

A Minced Garlic Clove

A Tablespoon Of Finely Chopped Red Onion

A Tablespoon Of Finely Chopped Scallion

1/4 Teaspoon Of Ground Cumin

A Teaspoon Of Sea Salt

1/2 Teaspoon Of Chipotle Powder (Or More If You Like Spicy Food)

1/3 Cup Of Frozen Cut Corn Thawed

1/4 Cup Of Olive Oil

Cook the orzo in a pot of boiling, salted water according to the package instructions. Drain the orzo well in a colander.

In the meantime,  add the olive oil, the corn, the garlic, the red onion, the sea salt, the chipotle powder, and the cumin to a 12-14 inch non-stick skillet. Cook on medium heat while stirring for four minutes.

Reduce the heat to low. Add the cooked pasta to the skillet. Cook for two minutes while stirring so that the orzo gets coated with the olive oil and the vegetables. Garnish with the chopped scallions and serve.