Roasted Corn Orzo Salad
Ingredients
6 ears
Minnesota Grown corn on the cob, trimmed and shucked
½ cup plus 1 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
3 tbsp.
red wine vinegar
2 tbsp.
finely chopped Minnesota Grown shallots
1 tbsp.
Dijon mustard
½ lb.
dried orzo pasta, cooked according to pkg. directions
1 lb.
Minnesota Grown grape tomatoes, halved
8 oz.
crumbled feta cheese
1
Minnesota Grown orange bell pepper, seeded and diced ¼"
½ cup
chopped green onion
2 tbsp.
chopped fresh Minnesota Grown marjoram, plus more for garnish, if desired
3 handfuls
fresh baby arugula
Directions
- Preheat grill to high heat; clean grill grates.
- Place corn on a baking sheet; drizzle with 1 tbsp. oil and roll to coat. Season lightly with salt and pepper.
- Roast corn over direct heat until tender and dark golden-brown in spots (10-15 min.). Remove corn from grill; set aside until cool enough to handle.
- Stand an ear of corn upright on a stable cutting surface. Holding the top of the cob, use a sharp knife to remove the kernels with long downward strokes; set roasted corn kernels aside.
- In an extra-large mixing or serving bowl, whisk together vinegar, shallots and mustard; slowly drizzle in ½ cup oil, whisking vigorously. Season dressing with salt and pepper.
- Add roasted corn kernels, orzo, tomatoes, feta, bell pepper, green onion and marjoram to the bowl; toss gently to combine.
- Serve at room temperature over a bed of arugula, or fold arugula into the salad just before serving. Garnish with additional marjoram, if desired.
Tasty Tips:
- Oregano may be substituted for the marjoram, if desired.
- You can also roast the corn in a 400° oven instead of on a grill.
- Minnesota Grown products are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh produce grown elsewhere may be used.
