Corn-and-Zucchini Orzo Salad with Goat Cheese Recipe

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.

No additional tips available.

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

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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.

Corn-and-Zucchini Orzo Salad with Goat Cheese

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