Zesty Mexican Street-Corn Orzo Salad

Introduction

Looking for a side dish that screams summer and packs a punch of flavor? This Mexican Street-Corn Orzo Salad is your answer. Inspired by the vibrant flavors of Mexican elote, this salad combines juicy grilled corn, tender orzo pasta, creamy dressing, and crumbly Cotija cheese into one irresistible dish. Whether you’re planning a backyard barbecue, a festive picnic, or just want a quick weekday lunch, this salad is bound to be a crowd favorite. Plus, it’s easily customizable and comes together in under 30 minutes!

Ingredients

For the Salad:

• 1 cup cooked orzo, cooled
• 1 cup corn kernels (fresh, grilled, or thawed frozen)
• ½ cup diced red bell pepper
• 2 Tbsp chopped cilantro
• 2 Tbsp finely chopped red onion
• 2 Tbsp crumbled Cotija or feta cheese
• Salt & pepper, to taste

For the Dressing:

• Juice of 1 lime
• 3 Tbsp mayonnaise or Greek yogurt
• 1 tsp chili powder

Preparation

Step 1: Cook and Cool the Orzo

Cook 1 cup of orzo pasta according to the package instructions. Once done, drain and rinse under cold water to cool it quickly and prevent sticking. Set aside.

Step 2: Prepare the Vegetables

If using fresh corn, grill it lightly until charred, then slice the kernels off the cob. Otherwise, thaw frozen corn. Dice the red bell pepper and red onion finely. Chop the fresh cilantro.

Step 3: Mix the Salad Base

In a large mixing bowl, combine the cooled orzo, corn kernels, diced bell pepper, red onion, and chopped cilantro. Toss gently to distribute evenly.

Step 4: Make the Dressing

In a small bowl, whisk together the lime juice, mayonnaise or Greek yogurt, chili powder, salt, and pepper until smooth and creamy.

Step 5: Combine and Chill

Pour the dressing over the orzo mixture and stir well to coat everything evenly. Gently fold in the crumbled Cotija or feta cheese.

Step 6: Refrigerate

Cover and refrigerate the salad for at least 30 minutes. This step allows the flavors to meld and the dressing to slightly thicken.

Variations

• Spicy Kick: Add a pinch of cayenne or a few dashes of hot sauce for extra heat.
• Vegan Version: Use plant-based yogurt and vegan feta.
• Protein Boost: Add black beans, grilled chicken, or shrimp for a more filling dish.
• Extra Veggies: Toss in diced cucumber, avocado, or cherry tomatoes for extra freshness.

Cooking Notes

• Corn Options: Grilled corn provides the best smoky flavor, but canned or thawed frozen corn works great in a pinch.
• Cheese Choice: Cotija is traditional and offers a salty bite. Feta is a good substitute if Cotija isn’t available.
• Consistency Tip: If the salad seems too dry after chilling, stir in a spoonful of mayo or yogurt just before serving.

Serving Suggestions

This salad shines as a summer side dish for barbecues, taco nights, or picnics. Serve it with grilled meats like carne asada or chicken fajitas. It also makes a great light lunch or potluck contribution. Garnish with extra cilantro or a sprinkle of chili powder for presentation.

Tips

• Letting the salad sit in the fridge enhances the flavor.
• Always taste and adjust salt and lime before serving.
• Serve with lime wedges for an added citrusy zing.

Prep Time / Cooking Time / Total Time

• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes (plus 30 minutes chilling)

Nutritional Information (Approximate per serving)

• Calories: 220
• Protein: 5g
• Carbohydrates: 26g
• Fat: 10g
• Fiber: 2g
• Sugar: 3g
• Sodium: 300mg

FAQs

Can I make this ahead of time?
Yes! It’s actually best made in advance and chilled to let the flavors meld.

Can I use a different pasta?
Absolutely. Small pasta shapes like couscous, ditalini, or even small shells work well.

What if I don’t like cilantro?
You can substitute fresh parsley or omit it altogether.

How long does this salad keep?
Stored in an airtight container in the fridge, it will keep well for up to 3 days.

Conclusion

This Mexican Street-Corn Orzo Salad brings the beloved flavors of elote into a light, refreshing, and incredibly versatile side dish. With its creamy dressing, fresh veggies, and a hint of spice, it’s the perfect addition to any summer menu. Give it a try at your next gathering—you won’t be disappointed!

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