Ingredients
Salad
- 1 pound orzo
- 3 ears corn, kernels cut off and charred
- 8 ounces feta, crumbled
- 1 jalapeño, seeded and finely minced
- ¼ cup roughly chopped basil
- 1 shallot, finely minced
Chili-Lime Dressing
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lime juice plus zest of 1 lime
- 1 teaspoon chili powder or Tajín
- ½ teaspoon honey
- ½ teaspoon kosher salt and black pepper
Instructions
- Cook the orzo in well-salted water until just al dente. Drain, rinse under cool water to stop the cooking, and toss with a little olive oil so it does not clump.
- Cut the kernels from the corn. Heat a dry cast-iron skillet over high heat and add the kernels in a single layer. Let them char mostly undisturbed for 3 to 4 minutes, stirring once or twice, until spotted with black and smelling toasty. Transfer to a plate to cool.
- Whisk together the olive oil, lime juice and zest, chili powder or Tajín, honey, salt, and several grinds of black pepper.
- Seed and finely mince the jalapeño and finely mince the shallot.
- In a large bowl, combine the orzo, charred corn, shallot, jalapeño, and dressing. Toss well and taste, adjusting lime, salt, and chili.
- Just before serving, fold in the crumbled feta and the roughly chopped basil. Plate and dust the top with a little extra chili powder or Tajín. Serve at room temperature.