Ingredients:

  • 1 cup (180g) Orzo pasta
  • 2 large Ears of fresh sweetcorn
  • 6 oz (170g) Crumbled Feta cheese
  • 1/2 cup (75g) Red onion, very finely diced
  • 1/2 cup (75g) Fresh flat-leaf parsley, chopped
  • 1/4 cup (30g) Fresh dill, chopped
  • 1/3 cup (80ml) Extra virgin olive oil
  • 1/4 cup (60ml) Freshly squeezed lemon juice
  • 1 tsp Smoked paprika
  • 1 clove Garlic, minced very finely
  • 1 tsp Dijon mustard
  • 1/2 tsp Fine sea salt
  • 1/4 tsp Freshly ground black pepper

Instructions:

  1. Cook orzo according to package directions until al dente. Drain immediately and rinse briefly with cold water to stop cooking. Set aside in a large mixing bowl.
  2. Remove corn husks. Lightly brush the ears of corn with oil. Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot. Place corn directly on the hot surface, turning frequently until kernels are spotted with dark brown/black char marks all over.
  3. Once cool enough to handle, carefully slice the kernels off the cobs. Discard the cobs.
  4. Prepare the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, smoked paprika, minced garlic, Dijon mustard, salt, and pepper until well combined and slightly emulsified.
  5. Combine Ingredients: Add the charred corn, diced red onion, parsley, and dill to the bowl with the cooled orzo.
  6. Dress and Toss: Pour about three-quarters of the vinaigrette over the orzo mixture. Toss gently until everything is evenly coated. Taste and add more dressing if desired.
  7. Final Touches: Gently fold in the crumbled feta cheese last, being careful not to mash it.
  8. Rest (Optional but Recommended): Cover and allow the salad to rest at room temperature (or chilled, if serving later) for at least 15 minutes to let the flavours marry before serving.