Grilled Corn and Orzo Salad with Tomatoes and Basil

I had some corn, fresh tomatoes, and basil that needed to be used up, so I made this easy grilled corn and orzo salad with tomatoes and basil recipe. It was simple to throw together, tasted fantastic, and was a nice change from our usual side dishes. This grilled corn and orzo salad paired nicely with barbecue chicken wings and roasted asparagus.

Grilled Corn and Orzo Salad with Tomatoes and Basil

Ingredients:

• 2 tsp butter
• 1 tsp olive oil
• ½ small red onion, diced
• 2 ears of corn, husks removed and cleaned
• ¾ cup orzo, cooked in salted water, per instructions
• 2 tbsp seasoned rice vinegar
• 1 tbsp olive oil
• 6 cherry tomatoes, quartered
• 2 tbsp fresh basil, chopped
• 2 tbsp Parmesan cheese, shredded
• Sea salt and freshly cracked pepper, to taste

How to Make Grilled Corn and Orzo Salad with Tomatoes and Basil

Cook the onion by heating the butter and olive oil in a large skillet over medium heat. Add the red onion and cook, stirring often, for 15-20 minutes, or until slightly caramelized. Set aside to cool.

Meanwhile, cook the corn by heating a grill pan over medium-high heat. Add the shucked corn to the hot grill pan and cook, turning occasionally, until golden brown. In my grill pan, it took about 15 minutes. Let the corn cool then cut the kernels off the cob with a knife. Set aside.

Cook the orzo while the corn is grilling, per package instructions, drain, and pour into a bowl.

Add the vinegar and olive oil to the drained hot orzo and toss to coat evenly. Place into the refrigerator for 15 minutes, or until cooled. Side Note: We like our salads on the tangy side if you don’t add another tablespoon of olive oil to the pasta.

Add the tomatoes, caramelized onion, fresh basil, and Parmesan then season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly. Taste and re-season or add more vinegar and/or olive oil if desired. Serve and enjoy.