This recipe is intended for a party, so it makes a lot, but it is easily halved. I usually make a smaller amount in the winter because it is hard to find fresh corn. I like to buy corn in the summer and freeze it to use in the winter.
12-14 ears of corn
1/2 c. Olive oil
4 c. Cooked orzo (1 box)
1 pint cherry or grape tomatoes, halved
1 red onion, finely chopped
1 cup basil, thinly sliced
1/2 c. Apple cider vinegar ( red wine vinegar works too)
1 3/4 tsp salt
2 1/2 tsp black pepper
Cayenne pepper, to taste
Scrape kernels from the corn cob. In a large skillet, heat 1 TBSP olive oil over high heat and add the corn. Cook, stirring occasionally, until lightly charred. ( I like it charred more than lightly). Transfer to a large bowl. Stir in orzo, tomato,onion and basil.
In a small bowl, whisk together the remaining 7 TBSP olive oil and the vinegar, add the salt, pepper and cayenne. Pour over the corn salad and toss.
