F&W's Kay Chun takes pasta salad to a new level with sweet grilled corn, zucchini and a creamy lime dressing spiked with chile powder. She uses fresh cilantro to add brightness and then tops the whole salad with tangy slivers of fresh goat cheese.
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3 ears of corn, shucked
1 pound small zucchini or summer squash, halved lengthwise
1/4 cup extra-virgin olive oil
1/2 pound orzo
1/4 cup mayonnaise
3 tablespoons fresh lime juice
1 tablespoon minced shallot
1/2 teaspoon guajillo or ancho chile powder
1 1/2 cups coarsely chopped cilantro
2 ounces fresh goat cheese, frozen
How to Make It
Light a grill or heat a grill pan. In a large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper. Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn. Transfer to a cutting board and let cool. Cut the kernels off the corncobs and coarsely chop the zucchini. Transfer to a large bowl.
Meanwhile, in a large saucepan of salted boiling water, cook the orzo until al dente. Drain and rinse under cold water to cool. Drain well and spread the orzo out on a baking sheet; pat dry with paper towels
In a large bowl, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and the lime juice, shallot, chile powder and 1/2 cup of the cilantro; season with salt and pepper. Add the orzo, corn, zucchini and the remaining chopped cilantro and mix well. Transfer to a platter. Using a vegetable peeler, shave the frozen goat cheese all over the top and serve.
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Review Body: Tried this recipe today and really enjoyed it. Two modifications (I know, I know, I hate it when people do this): I really dislike mayo, so I used plain yogurt instead, and I didn't have orzo on hand so I used a combination of corkscrews and bowties. The yogurt gave a little extra tanginess, and the bowties helped hold the corn while taking a bite. Definitely a keeper!
Date Published: 2017-10-04
Author Name: Beth Bennett
Review Body: So I guess this recipe just popped up here at the time of this writing and it has no reviews. But it sounded good so I decided to give it a try anyway. Well, it is good, it's VERY good! It's actually going into my recipe box as a good veggie salad to make on a regular basis. The one thing I noticed about this salad was that the zest and tang from the dressing is balanced out by the creaminess of the orzo, corn, and zucchini. I got a great taste of both flavors at the same time. Loved it!
Review Rating: 5
Date Published: 2016-08-21
Author Name: Hanna LeJeune
Review Body: Loved it! Fresh yet creamy and tangy!! Will totally share at my next BBQ!