Grilled Corn and Orzo Salad
2 medium ears corn, shucked and silk removed The Shoreline Vine Butter Infused or Extra Virgin Olive Oil, for brushing Kosher salt and freshly ground pepper 1 cup orzo pasta (cooked according to package directions), drained 1/2 cup basil, finely chopped 2 tbsp. The Shoreline Vine Lime or Sicilian Lemon White Balsamic Vinegar 2 tbsp. The Shoreline Vine Basil Infused Olive Oil 1 garlic clove, minced (optional) 1/4 tsp. hot sauce of your choice (optional)
Brush the ears of corn with oil and season with salt and pepper. Grill the corn, turning often, until charred in some places (approximately 8-10 minutes). Take off the grill and allow to cool slightly. Meanwhile put the cooked orzo in a medium to large bowl. In a smaller bowl combine together the vinegar, basil oil, basil, garlic and hot sauce. When the corn is cool enough to handle, cut the kernels off of the cobs. Stir into the orzo. Top with the oil and vinegar mixture and season to taste with more salt, pepper or hot sauce as desired. Served best at room temperature.