Active Time
Total Time
45 MIN
Serves : 4
Con Poulos

How to Make It

Step 1    

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.

Step 2    

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

Step 3    

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.

Suggested Pairing

Citrusy white.

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Aggregate Rating value: 5

Review Count: 2

Worst Rating: 0

Best Rating: 5

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! 

Review Rating: 5

Date Published: 2016-09-20