Mexican Street Corn Orzo Pasta Salad
A vibrant and tasty Mexican Street Corn Orzo Pasta Salad that combines sweet corn, orzo pasta, and a medley of fresh vegetables, topped with cotija cheese and a zesty dressing.
Equipment
- Large skillet
- Mixing bowl
- Small bowl
- Airtight container
Ingredients
- 8 ounces orzo pasta cooked according to package
- 4 cups sweet corn or 5 ears of corn, or use frozen
- 4 tablespoons olive oil divided
- 1 bell pepper diced (green or red)
- ¼ cup cilantro chopped
- 5 green onions chopped (white and green parts)
- 2 garlic cloves minced
- 1 jalapeño seeds removed, diced (optional)
- 1 teaspoon smoked paprika or sweet paprika
- ½ teaspoon cumin
- 2 tablespoons lime juice (from 1 lime)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- ½ cup cotija cheese crumbled (or feta cheese)
Instructions
- Start by boiling water and tossing in the orzo pasta. Stir occasionally and let it cook until tender, which should be just a few minutes. You'll know it is ready when it is al dente and not mushy. Rinse it under cold water afterward to prevent clumping.
- While the orzo is cooking, char the sweet corn, either on the grill or in a skillet. Let it develop some nice golden spots while you listen for that satisfying sizzle. Charring deepens the flavor, so do not skip this part. Watch it closely to prevent burning.
- In a large bowl, combine the diced bell pepper, chopped cilantro, and green onions. Chop them finely for a nice blend of colors and flavors.
- Toss in the minced garlic and diced jalapeño if you like a kick. Stir well and breathe in the fragrant aroma.
- Sprinkle in the smoked paprika, cumin, salt, and black pepper. Stir until everything is well coated.
- Drizzle in two tablespoons of olive oil and the lime juice, giving everything a good stir to combine.
- Gently fold in the cooked orzo and charred corn, combining everything without mashing the ingredients. Ensure the orzo is cooled down.
- Finish by crumbling cotija cheese over the top and adding a dollop of Greek yogurt and mayonnaise. Stir carefully to distribute without losing texture.
Notes
Store in an airtight container in the fridge for 3-4 days. Rinse the orzo under cold water after cooking to prevent clumping. If the salad seems dry after refrigeration, add additional dressing or a drizzle of olive oil before serving. For corn that lacks sweetness, char it before mixing in the salad.