Get ready to transform your ordinary pasta salad into a mouthwatering fiesta of flavors that will transport your taste buds straight to the vibrant streets of Mexico! This Mexican Street Corn Orzo Pasta Salad is not just a side dish – it's a culinary adventure that combines the smoky sweetness of grilled corn, the tangy kick of lime, and the creamy richness of feta cheese. Whether you're hosting a summer barbecue, looking for a quick lunch, or craving something extraordinary, this recipe will become your new obsession that everyone will be begging you to make again and again!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup orzo pasta
- 2 cups corn, grilled or canned
- 1/2 cup red onion, diced
- 1/2 cup cilantro, chopped
- 1/2 cup feta cheese, crumbled
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- Salt to taste
Instructions
- Begin by preparing the orzo pasta. In a medium-sized pot, bring 4 cups of water to a boil. Once boiling, add 1 cup of orzo pasta and a pinch of salt. Cook according to the package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the orzo is cooking, if using fresh corn, grill the corn on a preheated grill or grill pan over medium-high heat. Cook for about 10-15 minutes, turning occasionally, until the corn is charred and cooked through. If using canned corn, simply drain and rinse it under cold water.
- Once the orzo is cooked, drain it in a colander and rinse under cold water to stop the cooking process and cool it down. Allow it to drain well.
- In a large mixing bowl, combine the cooked orzo, 2 cups of corn (grilled or canned), 1/2 cup of diced red onion, and 1/2 cup of chopped cilantro. Gently toss the ingredients together to mix well.
- In a small bowl, whisk together 2 tablespoons of lime juice, 1 tablespoon of chili powder, and salt to taste. This will be your dressing.
- Pour the dressing over the orzo mixture and toss gently until everything is well coated. Be careful not to mash the ingredients.
- Finally, fold in 1/2 cup of crumbled feta cheese. This adds a creamy texture and enhances the flavors of the salad.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld. You can serve it at room temperature or chilled, depending on your preference.
- Garnish with additional cilantro or lime wedges if desired. Enjoy your Mexican Street Corn Orzo Pasta Salad!
Tips
- Corn Cooking Hack: If you don't have a grill, you can char corn in a cast-iron skillet or use a broiler to get that authentic street-style roasted flavor.
- Make-Ahead Magic: This salad actually tastes even better after sitting for a few hours, allowing the flavors to fully develop. Prepare it the night before for an even more delicious meal!
- Customize Your Creation: Feel free to add diced jalapeños for extra heat, or swap feta for cotija cheese for a more traditional Mexican touch.
- Perfect Pasta Technique: Rinse the orzo with cold water after cooking to stop the cooking process and prevent it from becoming mushy. This ensures a perfect al dente texture.
- Serving Suggestions: Serve chilled or at room temperature. This versatile salad works great as a side dish, light lunch, or even a potluck favorite.
- Storage Tip: The salad will keep well in the refrigerator for 2-3 days, making it an excellent meal prep option.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 20mg
