Take advantage of summer’s bounty of corn and tomatoes with this fresh tasting salad.

 

¾ Pound Of Orzo Pasta

Three Ears Of Fresh Shucked Sweet Corn

A Pint Of Grape Tomatoes Cut In Half

A Finely Chopped Jalapeno Pepper

A Minced Garlic Clove

A Tablespoon Of Finely Diced Red Onion

The Juice Of A Lime

A Teaspoon Of Cumin

A Tablespoon Of Chili Powder

½ Cup And A Tablespoon Of Canola Oil, Divided

¾ Teaspoon Of Sea Salt, Divided

¼ Teaspoon Of Black Pepper

A Cup Of Mexican Queso Fresca Cheese Crumbled (Feta Cheese Can Be Substituted)

½ Cup Of Diced Scallions

Five Fresh Basil Leaves Shredded

 

Preheat the oven to 425 degrees.

 

Brush the ears of corn evenly with a tablespoon of canola oil. Sprinkle the corn with a ¼ teaspoon of sea salt and ¼ teaspoon of black pepper. Wrap the ears of corn in aluminum foil. Roast the corn in the preheated oven for 30 minutes. Let the corn cool. Cut the kernels of corn off of the cobs by moving your chef’s knife lengthwise from top to bottom. Use the flat part of the cob as your base. Set the corn kernels aside.

 

Combine the garlic, the red onion, and ½ teaspoon of sea salt in a large salad bowl. Mash with a fork to form a paste. Add the cumin, the chili powder, the jalapeno pepper, and the lime juice to the bowl. Whisk well. While whisking, slowly drizzle in the canola oil. Continue to whisk until the dressing is well blended and thickened slightly. Taste and add more sea salt, if needed.

 

Cook the orzo in a pot of boiling, salted water according to the package instructions. Drain the pasta well in a colander.

 

While the pasta is still hot, add it to the bowl with the dressing. Mix well. Add the corn and the tomatoes. Mix again. Let the salad sit at room temperature for at least 60 minutes before serving. Just before serving, add the cheese, the chopped scallion and the shredded basil to the top of the salad.