Description
A refreshing Mexican Street Corn Orzo Pasta Salad that’s packed with flavor and perfect for any gathering.
Ingredients
Scale
- 8 ounces orzo pasta, uncooked
- 4 cups sweet corn (about 5 ears of corn) or frozen
- 4 tablespoons olive oil, divided
- 1 bell pepper, diced (green or red)
- 1/4 cup cilantro, chopped
- 5 green onions, chopped (white and green parts)
- 2 garlic cloves, minced
- 1 jalapeño, diced (seeds removed, optional)
- 11/2 teaspoon smoked paprika or sweet paprika
- 1/21/2 teaspoon cumin
- 2 tablespoons lime juice
- 1/41/2 teaspoon salt
- 1/81/2 teaspoon black pepper
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- 1/2 cup cotija cheese, crumbled or feta cheese
- 11/2 teaspoon garlic powder
- 11/2 teaspoon chili powder
Instructions
- Cook Orzo & Rinse: Start by boiling water and adding the orzo until it is cooked al dente, about 8 minutes. Once done, drain it and give it a good rinse under cold water to stop the cooking process. This helps keep those little pasta shapes from sticking together, so do not skip this part!
- Char the Corn: Heat up a skillet until it is really hot, then toss in the corn. Sauté until it is beautifully charred and fragrant, like you are walking through a summer street festival. Keep an eye on it to avoid burning; you want those tasty, crispy bits, not charred black bits!
- Mix Dressing Ingredients: In a small bowl, whisk together lime juice, cumin, garlic powder, chili powder, salt, and black pepper. The zesty aroma will make your mouth water! This dressing is key to brightening the whole dish, so taste a little; you can always add more lime if you want it zingier.
- Combine Ingredients: In a large bowl, mix the orzo, charred corn, and fresh cilantro. Give it a gentle toss while soaking in all those vibrant flavors. Be careful not to overmix or you will mash the orzo; you want a lovely, fresh look.
- Toss with Dressing: Pour your dressing over the orzo salad and gently fold it in. You will notice it gets a beautiful sheen as the flavors meld together. If it feels too dry, add a splash more lime juice; just do not go overboard!
- Chill & Serve: Let it chill in the fridge for about 15 minutes before serving. This waiting time allows the flavors to mingle and intensify. But do not let it sit too long; fresh is best, and nobody wants soggy pasta salad!
Notes
- Store in an airtight container in the fridge for 3-4 days.
- If orzo clumps together, rinsing it under cold water immediately after cooking helps separate the pasta and stops the cooking process.
- When you find the salad lacking flavor, a quick boost from extra spices or lime juice can really brighten it up.
- For optimal char on your corn, ensure the skillet is hot enough; this helps achieve that desirable caramelized flavor.
- If using frozen corn, consider briefly sautéing it until it is warmed through and slightly charred for better texture and taste.
- To reheat, warm it gently in a skillet over low heat until just heated through. Do not overheat as it may make the pasta mushy.
- Serve alongside grilled chicken or steak.
- Pair with seafood for a light meal.
- Top with extra cotija cheese before serving.
- Add diced zucchini or carrots for more veggies.
- Incorporate black beans for added protein.
- Try a different cheese like pepper jack for a kick.
- Use fresh corn for the best flavor, but frozen corn works well if needed.
- For a tangier flavor, substitute Greek yogurt with sour cream.
- Quality indicators for ingredients include selecting fresh vegetables and ensuring cheese is within its expiration date.
Nutrition
- Serving Size: 1 serving
- Calories: 403
- Sugar: 7g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 13mg