Charred Corn & Summer Squash Pilaf with Creamy Pesto Dressing

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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.