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Charred Corn & Summer Squash Pilaf with Creamy Pesto Dressing


A mouthful, yes?  But a delicious one, I assure you.  Somehow the idea of a yogurt-basil dressing had cemented itself in my brain, but when I tried it, the dish just didn't...pop.  It tasted plenty basil-y on its own, but mixed with the rest of the ingredients, it was just sort of blah.

So I tinkered with it and made it into more of a yogurt pesto to pump up the flavor, and oh, the flavor, it was pumped.  I love that the yogurt made it moist and cool without being overly heavy for the 90-degree-and-humid temps we've had this week.  With the addition of the beans, it was a perfect one-dish meal, but is also great alongside a big green salad and baked potato.  Delicious hot and cold and probably with any random CSA veggie of your choice.




Charred Corn & Summer Squash Pilaf with Creamy Pesto Dressing
Inspired by this


Pilaf
2 cups of brown rice/quinoa/a mix, cooked
2 cans of corn, drained (or if your season isn't as late as ours, kernels from a couple of fresh ears would be even better)
3 T oil, divided
1 medium onion, diced
2 cloves garlic, minced
2 medium yellow squashes or zucchinis
Salt & pepper to taste
1 bunch greens, chopped (I used chard)
1 cup black beans, cooked

Dressing
1/4 cup almonds
1 clove garlic
1/2-3/4 cup fresh basil leaves
1 cup yogurt
Salt & pepper to taste


1. Heat half the oil in a large, heavy skillet on high heat until smoking.  Add corn and stir to coat.  Let cook without moving for a couple of minutes, until lightly charred on one side.  Toss and stir until evenly charred on all sides.  Stir in onions and cook until translucent, about 1 minute.  Add garlic and cook until fragrant, about 1 additional minute.  Transfer corn mixture to large serving bowl.

2. Return pan to high heat and add remaining oil.  Heat until smoking.  Add zucchini, stir, and let cook a couple of minutes until charred on one side.  Toss until charred evenly all over.  Season with salt & pepper and add to corn mixture.  Mix in rice, beans, and greens.

3. Blend all dressing ingredients together in a blender or food processor (I just stuck my immersion blender in my big 2-cup measuring cup).  Pour over pilaf and mix together.


1 comment

  1. Mmmm... I love anything pesto-y! I often make a pasta sauce with pesto and heavy cream, but I love the idea of doing yogurt instead. Muuuch healthier. This looks amazing!

    ReplyDelete