Mexican Street Corn Orzo Pasta Salad is a crowd favorite at parties, get togethers or bbqs. Orzo pasta is mixed with sweet corn, bell pepper, cilantro, green onion, cotija cheese and a creamy spiced dressing. Serve this alongside seafood, grilled chicken or steak.
Warm weather is coming and I have light salads on my mind.
Today’s Mexican Street Corn Orzo Pasta Salad is the perfect side dish for summer. It would be an easy side dish to put together for a crowd at a summer bbq, a backyard party or potluck. It also works nicely as a side dish to grilled chicken or steak or seafood. There is something about that summer sweet corn that is just so darn good. I am always looking for ways to use it and this is the perfect way!
This mexican street corn salad recipe mixes together orzo pasta with sweet corn, red bell peppers, green onions, fresh cilantro, garlic, cotija cheese and a creamy spiced dressing. My Mexican Street Corn Salad is often requested by family or for potlucks.
It is great as a dip or salad. Today’s orzo version is sure to also be a bit! If you have been around here for any period of time you probably know my love for orzo.
I love using orzo in salads from this Summer Orzo Salad, Caprese Orzo Salad, Greek Orzo Pasta Salad, Arugula Orzo Salad, Mixed Berry Caprese Orzo Salad and this Tomato Feta Orzo Salad. You have to add this to your next warm weather menu!
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Pasta: I love orzo in this salad because I think the small shape works really well. You could use other pasta shapes like elbow, rigatoni or farfelle. You also can use whole wheat or gluten-free orzo.
- Corn: This recipes uses about 5 ears of sweet corn when it is fresh corn season. You also can use 4 cups canned corn kernels in place of the fresh corn or frozen corn. Make sure to drain and rinse it.
- Vegetables: This salad uses red bell pepper. You can use any color you want. I also added green onions, garlic and jalapeños.
- Herbs: Fresh cilantro is a great addition to this salad but if you don’t like it or have it you can leave it out.
- Spices: Smoked paprika and cumin add a nice earthy flavor to the salad. You could use sweet paprika if you don’t like the smoky flavor.
- Citrus: Zesty lime juice adds sweetness to the dressing. You also can add lime zest for extra flavor.
- Yogurt: The dressing uses Greek yogurt. It helps create a creamy dressing that is also tangy. I use Greek yogurt and mayonnaise but you could use all Greek yogurt for a healthier version.
- Mayo: Mayonnaise is added to the dressing to create that creamy dressing we all like. You could sub sour cream for the mayo.
- Cheese: To finish off the salad I added Cotija Cheese but you could sub in crumbled feta cheese or queso fresco.
How to Make this Orzo Corn Salad
Step 1: Cook the Orzo: Cook the orzo according to the package. Let cool completely or run under cold water until cooled. Drizzle 2 tablespoons extra virgin olive oil over the orzo and mix.
If using ears of corn cut the corn off the cob otherwise measure out frozen or canned corn.
Step 2: Char Corn: In a large skillet heat 2 Tablespoons olive oil over medium heat. Add the corn and cook until the corn is beginning to char, about 5 minutes. Put the corn in a large bowl to cool off.
Step 3: Add Remaining Ingredients: Once the corn is cool add the bell pepper, cilantro green onions, minced garlic and jalapeños and stir well. Mix in the orzo pasta with the corn until combined.
Step 4: Create Dressing: In a small bowl add the smoked paprika cumin, lime juice, salt, black pepper, Greek yogurt and mayonnaise and stir well.
Step 5: Mix Salad: Add the dressing to the orzo salad and mix well. Adjust the spices and lime juice to your tastes.
Step 6: Add Cheese: Sprinkle the cotija cheese over the salad and mix well. Refrigerate in an airtight container until ready to serve!
Recipe Modifications
- Pasta: You can change up the shape of pasta you use. Try elbow, rigatoni, ziti or penne.
- Vegetables: Mix in a variety of vegetables to this side dish. Some I like are zucchini, poblanos, jalapeños, red onion, carrots and radish.
- Cheese: Other cheeses I like in this dish are feta cheese, parmesan cheese, cheddar, pepper jack and monterrey jack.
- Spice: Feel free to use other spices like regular paprika, chili powder or crushed red pepper.
- Pickled Vegetables: Try adding pickled vegetables in like these Quick Pickled Vegetables or Pickled Red Onions.
- Spices: You can add a variety of spices to the dressing like chili powder, chipotle chili powder or cayenne red pepper. If you like spice you also could add crushed red pepper.
- Beans: Add beans like black beans, red beans, white beans or chickpeas.
Recipe FAQ
Yes you can but I prefer fresh corn. It is best for flavor and crunch, especially grilled or charred, but frozen (thawed) or canned (drained and rinsed) corn works well for convenience.
Yes if you rinse the orzo under cold water after cooking it helps stop the cooking process and prevents the orzo from clumping.
More Orzo Recipes
Mexican Street Corn Orzo Pasta Salad
Ingredients
- 8 ounces orzo pasta {try whole wheat for a healthier version},, cooked according to package
- 4 cups sweet corn {about 5 ears of corn} or use frozen
- 4 tablespoons olive oil, divided
- 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, diced {optional}
- 1 teaspoon smoked paprika {or you can use sweet paprika}
- 1/2 teaspoon cumin
- 2 tablespoons lime juice {1 lime}
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons plain Greek Yogurt
- 2 tablespoons mayonnaise
- 1/2 cup cotija cheese,, crumbled {or feta cheese}
Instructions
- Cook the orzo according to the package. Let cool completely or run under cold water until cooled. Drizzle 2 tablespoons extra virgin olive oil over the orzo and mix {this step is optional if you like char on your corn}.
- If using ears of corn cut the corn off the cob otherwise measure out frozen or canned corn.
- In a large skillet heat 2 Tablespoons olive oil over medium heat. Add the corn and cook until the corn is beginning to char, about 5 minutes. Put the corn in a large mixing bowl to cool off.
- Once the corn is cool add the bell pepper, cilantro green onions, minced garlic and jalapeños and stir well.
- Mix in the orzo pasta with the corn until combined.
- In a small bowl add the smoked paprika cumin, lime juice, salt, black pepper, Greek yogurt and mayonnaise and stir well.
- Add the dressing to the orzo salad and mix well. Adjust the spices and lime juice to your tastes. Sprinkle the cotija cheese over the salad and mix well. Refrigerate until ready to serve!
Notes
- Store in an airtight container in the fridge for 3-4 days.
- You can use either cooked corn on the cob, canned corn or frozen corn.
- If you can’t find Cotija cheese, use feta cheese in its place for a similar taste.
- I like the combination of mayo and Greek yogurt for the tangy flavor and the lightened up version. You can sub the yogurt with sour cream if you like.
