Smoky grilled zucchini and corn with pasta, Cotija, cilantro and a lime-cumin vinaigrette — bright summer fare.
# What You’ll Need:
→ Pasta
01 - 8 oz short pasta (penne, fusilli, or farfalle)
→ Vegetables
02 - 2 medium zucchini, halved lengthwise
03 - 2 ears fresh corn, husked (or 1 1/2 cups frozen corn, thawed)
04 - 1 cup cherry tomatoes, halved
05 - 1/4 cup red onion, thinly sliced
06 - 1/2 cup fresh cilantro, chopped
→ Cheese
07 - 3/4 cup Cotija cheese, crumbled
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp freshly squeezed lime juice
10 - 1 tsp honey or agave syrup
11 - 1 garlic clove, minced
12 - 1/2 tsp ground cumin
13 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Bring a large pot of well-salted water to a boil, add the pasta and cook until al dente according to package directions; drain, rinse briefly under cold water to stop cooking and set aside.
02 - Preheat a grill or heavy grill pan to medium-high. Lightly brush zucchini halves and corn with olive oil and season with a pinch of salt and pepper.
03 - Grill zucchini 2–3 minutes per side until tender with light char marks. Grill corn, turning occasionally, until kernels are slightly charred, about 8–10 minutes.
04 - Transfer zucchini to a cutting board and cut into bite-sized pieces. Slice kernels off the hot cobs and allow vegetables to cool briefly.
05 - In a large mixing bowl combine the cooked pasta, grilled zucchini, corn kernels, halved cherry tomatoes, sliced red onion, half of the crumbled Cotija and chopped cilantro.
06 - Whisk together olive oil, lime juice, honey (or agave), minced garlic, ground cumin, salt and pepper in a small bowl. Pour the dressing over the pasta mixture and toss gently to coat evenly.
07 - Scatter the remaining Cotija over the salad and serve immediately, or refrigerate for up to 1 hour to meld flavors before serving.
