Description

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

Scale

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

Instructions

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.

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.

Prep Time: 15 minutes
Cook Time: 10 minutes