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
Chile-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. Let it sit at least 20 minutes, or refrigerate up to a day, to let the flavors settle.
- 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.