Description
A vibrant and smoky charred corn orzo salad that combines tender pasta with sweet, grilled corn and fresh herbs, tossed in a zesty lemon vinaigrette. Perfect as a refreshing side dish or a light vegetarian main, this salad balances smoky, sweet, tangy, and herbaceous flavors with a delightful textural contrast.
Ingredients
Salad
- 1 cup orzo pasta
- 2 ears fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled (optional)
- Salt and freshly ground black pepper, to taste
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Instructions
- Prepare the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook for about 8-9 minutes, or until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- Char the Corn: Heat a grill pan or outdoor grill over medium-high heat. Place the corn directly on the grill and cook, turning occasionally, until the kernels are charred and blistered in spots, about 8-10 minutes. Remove from heat and let cool.
- Cut the Corn Kernels: Once cooled, use a sharp knife to cut the corn kernels off the cob. Transfer to a large mixing bowl.
- Mix Salad Ingredients: Add the cooked orzo, cherry tomatoes, red onion, cilantro, parsley, and feta cheese (if using) to the bowl with the corn. Gently toss to combine.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, minced garlic, cumin, salt, and pepper until emulsified.
- Toss and Season: Pour the dressing over the salad and toss well to evenly coat. Taste and adjust seasoning with additional salt and pepper if needed.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature for best taste.
Notes
- For a smoky flavor without a grill, you can char the corn kernels in a hot skillet.
- To make it vegan, omit the feta cheese or substitute with a plant-based cheese.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Add avocado slices or a handful of toasted nuts for extra texture and richness.
- If fresh corn is unavailable, frozen corn kernels can be used; just roast them in a skillet until lightly browned.
