Grilled Corn and Orzo Salad with Tomatoes and Basil
Servings 6
Equipment
- Large skillet
- Grill Pan
- Large saucepan
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
Instructions
- 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 in a large saucepan of well-salted water 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.