Description
This Mexican Street Corn Orzo Pasta Salad combines the flavors of elote with tender orzo, charred sweet corn, vibrant bell peppers, and a creamy Greek yogurt-lime dressing. It’s the perfect fusion of Mexican street food and easy pasta salad for a refreshing side dish at any gathering.
Ingredients
Units
Scale
Pasta Base
- 8 ounces orzo pasta (try whole wheat for a healthier version), cooked according to package instructions
Corn & Vegetables
- 4 cups sweet corn (about 5 ears of corn, or use frozen or canned)
- 1 bell pepper (green or red), diced
- 1/4 cup cilantro, chopped
- 5 green onions, white and green parts chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeds removed and diced (optional)
Dressing
- 4 tablespoons olive oil, divided
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon cumin
- 2 tablespoons lime juice (about 1 lime)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
Topping
- 1/2 cup cotija cheese, crumbled (or feta cheese)
Instructions
- Cook the Orzo: Prepare the orzo pasta according to package instructions. Once cooked, drain and let it cool completely, or run under cold water to speed the cooling. Optionally, drizzle 2 tablespoons of extra virgin olive oil over the cooled orzo and toss to prevent sticking and enhance flavor.
- Prepare the Corn: If using fresh ears of corn, carefully cut the kernels off the cob. Measure out 4 cups of corn, or use frozen/canned corn as an alternative.
- Char the Corn: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the corn and cook for about 5 minutes, stirring occasionally, until the kernels begin to char and develop a roasted flavor. Transfer the corn to a large mixing bowl and let it cool.
- Combine Vegetables: Once the corn has cooled, add the diced bell pepper, chopped cilantro, green onions, minced garlic, and (optional) diced jalapeño to the bowl. Stir to combine.
- Mix Pasta with Vegetables: Add the cooled orzo pasta to the mixing bowl with the charred corn and vegetables. Toss until everything is well combined.
- Prepare the Dressing: In a small bowl, combine smoked paprika, cumin, lime juice, salt, black pepper, Greek yogurt, and mayonnaise. Stir until the dressing is smooth and fully mixed.
- Toss Salad with Dressing: Pour the dressing over the orzo and corn mixture. Gently toss until all ingredients are evenly coated. Taste and adjust seasoning or lime juice as desired.
- Add Cheese & Chill: Sprinkle the crumbled cotija cheese (or feta) over the salad and mix one final time. Refrigerate the salad until ready to serve for best flavor and texture.
Notes
- For extra flavor, use grilled or roasted corn.
- If you like more heat, keep some jalapeño seeds or add chili powder.
- Serve chilled or at room temperature—both are delicious.
- Can be made ahead; flavors improve after chilling for a few hours.
- Substitute cotija with feta cheese if cotija is unavailable.
- Whole-wheat orzo boosts fiber content for a healthier option.
Nutrition
- Serving Size: about 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
