Mexican Street Corn Orzo Pasta Salad

Name: Mexican Street Corn Orzo Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 8 ounces orzo pasta {try whole wheat for a lighter 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})

Mexican Street Corn Orzo Pasta Salad is a crowd favorite at parties, get togethers or BBQs.

Prep15 min
Cook10 min
Total25 min
Makes6 servings
Calories403

Ingredients

6 servings

8 ounces orzo pasta {try whole wheat for a lighter 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})

Method

1
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}.
2
If using ears of corn cut the corn off the cob otherwise measure out frozen or canned corn.
3
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.
4
Once the corn is cool add the bell pepper, cilantro green onions, minced garlic and jalapeños and stir well.
5
Mix in the orzo pasta with the corn until combined.
6
In a small bowl add the smoked paprika cumin, lime juice, salt, black pepper, Greek yogurt and mayonnaise and stir well.
7
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.