Easy Mexican Street Corn Orzo Pasta Salad
A fusion of classic Mexican Elote and a creamy pasta salad. This dish combines charred corn, tangy lime, and salty Cotija cheese with tender orzo.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups frozen sweet corn
- 1/3 cup mayonnaise
- 2 tbsp lime juice
- 1/2 cup crumbled Cotija cheese
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Boil orzo in salted water until al dente, drain and rinse with cold water.
- Heat a skillet over high heat and char corn until browned.
- In a bowl, whisk together mayo, lime juice, paprika, and chili powder.
- Fold the cooled orzo and charred corn into the dressing.
- Stir in Cotija cheese and chopped cilantro.
- Season with salt and pepper, then chill before serving.