Corn-and-Zucchini Orzo Salad with Goat Cheese

Name: Corn-and-Zucchini Orzo Salad with Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears of corn, shucked; 1 pound small zucchini or summer squash, halved lengthwise; 1/4 cup extra-virgin olive oil; Kosher salt; Pepper; 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

Servings: persons

3 ears of corn, shucked
1 pound small zucchini or summer squash, halved lengthwise
1/4 cup extra-virgin olive oil
Kosher salt
Pepper
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

1
Light a grill or heat a grill pan.
2
In a large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper.
3
Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn.
4
Transfer to a cutting board and let cool.
5
Cut the kernels off the corncobs and coarsely chop the zucchini.
6
Transfer to a large bowl.
7
Meanwhile, in a large saucepan of salted boiling water, cook the orzo until al dente.
8
Drain and rinse under cold water to cool.
9
Drain well and spread the orzo out on a baking sheet; pat dry with paper towels
10
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.
11
Add the orzo, corn, zucchini and the remaining chopped cilantro and mix well.
12
Transfer to a platter.
13
Using a vegetable peeler, shave the frozen goat cheese all over the top and serve.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 ears of corn, shucked, 1 pound small zucchini or summer squash, halved lengthwise, 1/4 cup extra-virgin olive oil, Kosher salt, and more.

Yes, Corn-and-Zucchini Orzo Salad with Goat Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!