This Mexican Street Corn Orzo Pasta Salad is such a fun dish to whip up! It’s got all those delicious flavors of street corn but in a salad format. You’ll love how colorful and fresh it looks on your table!
This recipe addresses bland corn, prevents orzo clumping, and serves as a popular side dish for gatherings and events.
I know how tough it can be to find a side dish that everyone enjoys. With my family’s gluten allergies and my own dietary needs, I always want something that’s tasty and easy to put together. This salad hits the mark for everyone!
What I really like about this recipe is how quick it is. You can have it ready in just 25 minutes! Charring the corn gives it extra flavor, and rinsing the orzo stops it from becoming sticky. So simple, right?
If you need a tasty side to go along with this dish, try my Roasted Tomato Pesto Pasta Salad. It pairs so nicely and can be made in no time!
Why You Will Love This Recipe
- Flavor Explosion , This salad’s sweet corn, creamy cheese, and tangy lime juice create a delightful medley of tastes that’s sure to excite your palate.
- Texture Contrast , The soft orzo and crunchy bell pepper provide a nice blend of textures, making every bite satisfying and interesting.
- Quick and Easy , With just 25 minutes from prep to finish, you’ll have a delicious dish ready for any occasion, even on busy days.
- Storage Friendly , You can make this salad ahead of time, and it holds up well in the fridge for a few days, making it great for meal prep.
Ingredient Notes
- Orzo pasta: This tiny pasta’s great because it soaks up all the flavors. If you can’t find it, try elbow or rigatoni instead.
- Sweet corn: The star of this salad! For a kick, you can char it on the grill first. Fresh or frozen works well, just make sure it’s sweet!
- Bell pepper: Adds that nice crunch and a pop of color. Go for a red or yellow one for sweetness, avoid those green ones for this dish!
- Cotija cheese: This adds a creamy, tangy bite. If you can’t find it, feta cheese is a great alternative that’ll work nicely!
- Lime juice: It brings a zesty brightness that ties everything together. Fresh limes are the way to go for the best flavor.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If orzo is clumping together, rinsing it under cold water right after cooking will stop the cooking process and keep it separate.
- When the salad feels dry after being in the fridge, adding a splash of dressing or a bit of olive oil can refresh its flavor.
- For corn that lacks sweetness, charring it on the grill or in a pan will enhance its natural flavor significantly.
- If you want to amp up the salad’s taste, mixing in fresh herbs like cilantro or parsley can brighten it up nicely.
- When preparing this dish for guests, consider using a gluten-free orzo to cater to everyone’s dietary needs without compromising taste.
Serving Suggestions
- Serve this orzo pasta salad alongside grilled chicken or steak. Pair it with seafood for a complete meal experience.
- You can also use this salad in burritos, tacos, or as a filling in wraps. This dish fits well within summer barbecues or family gatherings.
- Garnish with extra cilantro and lime zest for added freshness. A drizzle of lime vinaigrette enhances the flavors of this dish.
Storage Guidelines
- To keep your Mexican Street Corn Orzo Salad fresh, follow these storage tips:
- Refrigeration: Store in an airtight container in the fridge for up to 4 days. This maintains freshness and safety for consumption.
- Freezing: For longer storage, place in a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw in the fridge overnight.
- Serving Suggestions: Serve cold or at room temperature after thawing. Stir well to refresh flavors before serving.
Recipe Variations
- You can use 8 ounces of elbow or rigatoni pasta instead of orzo for a different texture and bite in the salad.
- Add 1 teaspoon of cumin and 1/2 teaspoon of chili powder for a flavorful kick that complements the corn nicely.
- Either use feta cheese in place of cotija, or swap Greek yogurt with sour cream for a creamier texture and slightly tangy flavor.
- If you’re making a larger batch, consider increasing the sweet corn to 6 cups and adjusting the lime juice to 3 tablespoons for enhanced flavor.
Did you make this recipe? Scroll down to leave a star rating and review!
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.
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