I had some corn, fresh tomatoes, and basil to use up so I decided to combine them with some orzo, caramelized red onion, and Parmesan. 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 the barbecue chicken wings I served it with. My kids took the leftovers to school today and both said it tasted great.
Heat the olive oil and butter in a skillet over medium heat. Add the red onion and cook, stirring often, for 15-20 minutes, or until caramelized. Set aside to cool.
While the onion is cooking, heat a dry grill pan over medium 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.
While the corn is grilling, cook the orzo per instructions, drain and pour into a bowl. Add the vinegar and olive oil to the drained 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, Parmesan then season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly. Taste and re-season or add additional vinegar and/or olive oil, if desired. Serve and enjoy.