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Mexican Street Corn Orzo Pasta Salad with cotija cheese
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Mexican Street Corn Orzo Pasta Salad

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.
Prep Time15 minutes
Cook Time10 minutes
Servings: 6

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.