Corn-and-Zucchini Orzo Salad with Goat Cheese

• 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.

corn, zucchini, extravirgin olive oil, kosher salt, pepper, orzo, mayonnaise, lime juice, shallot, guajillo, cilantro, goat cheese

Taken from www.foodandwine.com/recipes/corn-and-zucchini-orzo-salad-goat-cheese (may not work)