If it seems like you haven’t had your fill of grilled corn recipes this summer, grab an umbrella ’cause it’s raining hot smoky corn all up in this place.
Have I told you guys how much I love orzo pasta? It’s one of those things that Giada DeLaurentiis raves about all the time, but I can distinctly remember thinking, “Woman, who wants to eat pasta shaped like rice? Just eat the rice!” But I’m not too cool to admit when I’m wrong. The orzo love affair is in full bloom, almost to the point that I’ve considered denouncing my absolute favorite orecchiette. Almost. We’ll just say they’re tied.
Moving right along, grilled corn is kind of a staple in our house in the summer. There’s just nothing quite like that sweet, starchy, corn-y flavor that is hammer-punched with some smoky grill marks and then served hot and smoking with your favorite summer meal. Or even IN your favorite summer meal.
- 1/2 pound orzo pasta, cooked according to package directions until al dente
- 4 medium corn cobs
- 1 cup blueberries, rinsed and drained
- 1 small tomato, seeded and chopped
- 2 cloves minced garlic
- 2 Tbsp balsamic vinegar
- 2 Tbsp rice wine vinegar
- 1/2 Tbsp honey
- 1/2 tsp cayenne pepper
- pinch of salt and pinch of pepper
- 3 Tbsp olive oil
- parmesan cheese for garnish (optional)
Turn grill on to high heat for 5 minutes. Spray the corn cobs with cooking spray and grill for 3 minutes on each side (for a total of 4 sides – pretend it’s square!). You want to have some kernels that are charred…that means more flavor! While the corn is grilling whisk together the vinegars, garlic, honey, cayenne, salt, pepper, and olive oil. Mix in the orzo and the tomatoes. When the corn is done grilling let it sit for about 5 minutes to cool, then cut all of the kernels off. Add to the balsamic mixture. Fold in blueberries right before serving. Garnish with parmesan cheese. Serve warm or cold, just make sure you serve it!