Corn and Zucchini Orzo Salad with Chili-Lime Dressing
Looking for a vibrant side dish that brings a burst of flavor to your summer gatherings? This grilled corn and zucchini orzo salad is just what you need. With its zesty chili-lime dressing, it's a refreshing complement to any meal and is perfect for outdoor barbecues or picnics.
Ingredients
- 1 cup orzo pasta
- 2 medium zucchinis, sliced
- 2 ears of corn, husked
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, diced
- 1 avocado, diced
- Juice of 2 limes
- 1 teaspoon chili powder
- 1 teaspoon honey or agave syrup
Instructions
- Cook the Orzo: In a pot of salted boiling water, cook the orzo according to package instructions. Drain and set aside.
- Grill the Vegetables: Preheat the grill to medium-high heat. Brush the zucchini slices and corn with olive oil, and season with salt and pepper. Grill the zucchini for about 3-4 minutes on each side until tender and grill the corn until charred, about 10 minutes, turning occasionally.
- Cut the Corn: Once grilled, let the corn cool slightly, then cut the kernels off the cob.
- Combine Ingredients: In a large bowl, combine the cooked orzo, grilled zucchini, corn kernels, cilantro, red onion, and avocado.
- Make the Dressing: In a small bowl, whisk together lime juice, chili powder, honey (if using), and a pinch of salt.
- Toss and Serve: Pour the dressing over the salad and toss gently to combine. Adjust seasoning as needed. Serve immediately or chill in the refrigerator for 30 minutes before serving.
Cook’s tips
- Rinse the cooked orzo with cold water to stop cooking and prevent sticking.
- Grill the corn until charred for maximum smoky flavor.
- Let the grilled vegetables cool slightly before mixing to keep the avocado from wilting.
- Use fresh lime juice for the best zesty flavor.
- If you don't have a grill, you can sauté the vegetables in a skillet.
Substitutions
- Use quinoa or couscous instead of orzo for a different grain.
- Substitute frozen corn kernels if fresh corn is not in season.
- Replace cilantro with parsley if you prefer a milder herb.
- Use agave syrup instead of honey for a vegan option.
- Add crumbled feta or cotija cheese for extra creaminess.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best served fresh, but you can refresh it with a squeeze of lime before serving.
Frequently asked questions
Can I make this salad ahead of time?
Yes, you can prepare the components ahead, but it's best to add the avocado and dressing just before serving to keep everything fresh.
Can I use a different type of chili powder?
Yes, you can use ancho chili powder for a milder heat or chipotle for a smokier flavor.
What can I serve this salad with?
It's great as a side dish with grilled chicken, fish, or burgers.
Is this salad vegan?
If you use agave instead of honey, it is vegan.
