grilling side dish

Zucchini and Orzo Salad with Chimichurri is a fresh summer salad that makes the perfect fresh and zesty side dish for summer grilling.

Zucchini and Orzo Salad with Chimichurri

olive oil (0.83)

red wine vinegar (0.40)

Italian (flat leaf) parsley, packed (0.35)

cilantro*, packed (0.19)

garlic (0.24)

oregano

tsp cumin (0.05)

tsp red pepper flakes (0.02)

salt (0.02)

orzo (1.07)

zucchini (0.75 to 1 lb.) (1.29)

salt and pepper (0.05)

grape or cherry tomatoes

Prepare the chimichurri by washing the parsley and cilantro leaves well, then shaking off as much water as possible. Pull the leaves from the stems and add them to a food processor, along with the olive oil, vinegar, garlic, oregano, cumin, red pepper, and salt. Pulse the mixture until smooth. (Or finely mince the parsley, cilantro, and garlic with a knife and stir together with the remaining ingredients.)

Cook the orzo according to the package directions, drain in a colander, and then let cool.

Slice the zucchini into 1/4 inch thick rounds. The zucchini can be added to the salad raw, grilled, or roasted in the oven first. I used a countertop grill to grill the slices, then cut them into quarter rounds after grilling. If roasting in the oven, toss with a little oil, a pinch of salt and pepper, then roast at 400 degrees for about 20 minutes. Let the zucchini cool slightly.

While the zucchini and pasta are cooling, slice the grape tomatoes in half. Once the zucchini and orzo are no longer steaming hot, combine them in a bowl with the tomatoes. Pour about half of the chimichurri over top, and then toss until everything is coated. Add more chimichurri to your liking (I used about 3/4 of the batch). Taste and add salt or pepper to the salad if needed.

This easy Mexican street corn is simple to make and the perfect summer side dish!

Easy Mexican Street Corn

corn

mayonnaise

Cotija cheese, crumbled

garlic, crushed (or finely minced)

¼ teaspoon of fine sea salt

lime

Cilantro,

chipotle chili powder

Heat your grill to roughly 400 degrees F.

You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor. FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**

Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.

Mix the topping sauce by stirring together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.

Generously top each corn cob with the cheese mixture, sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro.

Is the table cream the same as the sour cream ? 

This recipe was really good.  I didn’t have a few things so I had to make some substitutions.  I used regular sour cream and substituted Parmesan cheese for the cojita cheese. I also cut the corn off the cob and fried it in butter.  It was excellent!

This corn is amazing!  I made it exactly as written and it turned out great! It reminded me of being in Mexico and buying Street Corn from a sidewalk vendor! I wouldn't change anything in this recipe. I served it with Tropical grilled chicken and grilled pineapple. Family loved it!

Delicious, an easy recipe! Making it for the third time this week for another dinner party. It was a huge hit at my last party and perfect for special day.

The family goes crazy over it and begs me for making this at least once a week! Super simple and tasty recipe!

Mexican Street Corn is a hit! The recipe made me full and now I have no space to eat junk food! The tastiest corn recipe!

So easy, messy &amp; delicious. I used my grill pan to grill the corn. I did not have crema or cotija cheese so as suggested, I substituted sour cream for the crema &amp; parmigiana for the cotija. My husband is not a fan of spicy food so I cut the chipotle back but next time I will add more.

I just tried this for the first time and I am hooked! Mexican street corn is my new favorite way to enjoy corn.

I did use a bit different ingredient list as my base for a lower histamine option—low-fat Mayo, queso fresca, and Greek yogurt, but otherwise I followed your amounts and your spices. Ummm, spot on! Thank you for sharing this life-changing recipe! Because it’s not as healthy as plain corn, it will be an occasional treat but one definitely looked forward to until we eat it. 😋

Loved this! Doubled the recipe and had plenty for 12. Will definitely make this again!

I made this for a barbecue with friends and it was a huge hit! Thank you for the easy to follow yet delicious recipe. I will be using it again!

I hate to say it but you’re really over thinking Mexican street corn. This is a nice Americanized try though so 5 starts for effort. Boil the corn then slather it with mayonessa (Mexican mayo with lime) the roll it in cotija grated cheese and the put that squeeze butter on it and then some chili powder and lime if ya want. I’m from Mexico and I’ve had it this way for years as it is it’s most authentic. 

Scrumptious, a simple formula! Making it for the third time this week for another evening gathering. It was a colossal hit at my last party and ideal for exceptional day.

The only critique I have is that I would season the corn with only salt and pepper. Because European people only use salt and pepper. If I was American, I would add ground beef because it will add an element of burger

https://mediavine-res.cloudinary.com/video/upload/t_original/v1625685349/iaDr6HVWS.mp4

Mexican Street Corn

This flavorful and refreshing vegan Summer Split Pea Salad is the perfect recipe to round out summer. Serve it as a light dinner or side dish.

Summer Split Pea Salad Recipe (Vegan)

green split peas

vegetable broth

cherry tomatoes (or 2 medium tomatoes, diced)

corn kernels

parsley

basil

chives

lemon

olive oil

dijon mustard

maple syrup

garlic powder

Salt and pepper,

Combine the split peas and broth in a...

Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed, about 20 minutes.

Combine the cooked split peas in a large...

Combine the cooked split peas in a large bowl with the tomatoes, corn, parsley, basil, oregano, and chives. Toss well to combine.

In a jar with a tight-fitting lid, combine...

In a jar with a tight-fitting lid, combine the lemon juice and zest, olive oil, dijon, syrup, garlic powder, salt, and pepper. Close and shake well to combine.

Pour dressing over the salad and toss to...

Pour dressing over the salad and toss to coat. Serve immediately.

https://www.youtube.com/watch?v=R3bScI4JLeI

Split peas are a little overlooked, but they are one of the easiest pulses to work with! Here, turn one bag of split peas into three different recipes - hummus, curry, and a summer salad!

Full recipes: https://wholefully.com/split-peas-4

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Top 3 grilling side dish recipes from across the web

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Zucchini and Orzo Salad with Chimic...

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Top 3 grilling side dish recipes from across the web

The most viewed grilling side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini and Orzo Salad with Chimic...

Easy Mexican Street Corn

Summer Split Pea Salad Recipe (Vega...

The most viewed grilling side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine