Smoky grilled zucchini and corn with pasta, Cotija and lime dressing for a bright, picnic-ready summer dish.
# What you'll need:
→ Pasta
01 - 8 ounces short pasta (penne, fusilli, or farfalle), dry
→ 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 tablespoons extra-virgin olive oil
09 - 2 tablespoons freshly squeezed lime juice
10 - 1 teaspoon honey or agave syrup
11 - 1 garlic clove, minced
12 - 1/2 teaspoon ground cumin
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
# Method:
01 - Bring a large pot of salted water to a boil, add the pasta and cook according to the package directions until al dente. Drain in a colander, rinse briefly under cold water to stop cooking, and transfer to a large mixing bowl; set aside.
02 - Preheat a grill or grill pan to medium-high. Lightly brush zucchini halves and whole ears of corn with 1 tablespoon of the olive oil to prevent sticking and encourage charring.
03 - Place zucchini on the hot grill and cook 2–3 minutes per side until tender with light char marks. Grill corn, turning every few minutes, until kernels are slightly charred, about 8–10 minutes total.
04 - Transfer zucchini to a cutting board and cut into bite-size pieces. Stand each ear of corn upright and slice kernels off the cob with a sharp knife; add both to the bowl with the pasta.
05 - Add the halved cherry tomatoes, thinly sliced red onion, half of the crumbled Cotija, and chopped cilantro to the bowl with the pasta and grilled vegetables.
06 - Whisk together the remaining 2 tablespoons olive oil, lime juice, honey or agave, minced garlic, ground cumin, salt and pepper in a small bowl until emulsified.
07 - Pour the dressing over the pasta and vegetables, toss gently to combine, taste and adjust seasoning. Scatter the remaining Cotija on top and serve immediately, or chill for up to 1 hour to allow flavors to meld.
