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Flavorful Mexican Street Corn Orzo Pasta Salad Easy Recipe with Chipotle Mayo

mexican street corn orzo pasta salad - featured image
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A smoky, creamy, and slightly spicy Mexican street corn salad combined with tender orzo pasta and a chipotle mayo dressing, perfect for potlucks or easy weeknight dinners.

Ingredients

Scale
  • 1 ½ cups (about 270g) orzo pasta
  • 3 cups fresh corn kernels (about 4–5 ears), grilled or roasted
  • ½ cup (120ml) mayonnaise
  • 1–2 chipotle peppers in adobo sauce, minced
  • Juice of 1 lime (about 2 tablespoons or 30ml)
  • ¼ cup chopped fresh cilantro (about 4g)
  • 2 stalks green onions, thinly sliced
  • ½ cup crumbled Cotija cheese (about 75g)
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 tablespoon (15ml) olive oil

Instructions

  1. Cook the orzo: Bring 4 cups (950ml) of salted water to a boil in a medium pot. Add 1 ½ cups (270g) orzo pasta and cook according to package instructions, usually 8-10 minutes until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.
  2. Grill the corn: Preheat your grill or grill pan over medium-high heat. Brush corn ears with 1 tablespoon (15ml) olive oil. Grill each ear, turning every 2-3 minutes until kernels are charred in spots, about 10 minutes total. Let cool slightly, then cut kernels off the cob with a sharp knife. (If using frozen corn, roast it in a 425°F (220°C) oven for 15 minutes, stirring halfway.)
  3. Make the chipotle mayo: In a small bowl, combine ½ cup (120ml) mayonnaise with 1-2 minced chipotle peppers in adobo sauce. Stir well. Taste and adjust heat by adding more chipotle or a squeeze of lime juice if needed.
  4. Combine salad ingredients: In a large mixing bowl, add cooled orzo, grilled corn kernels, ¼ cup (4g) chopped cilantro, 2 thinly sliced green onions, ½ cup (75g) crumbled Cotija cheese, and ½ teaspoon garlic powder.
  5. Add dressing: Pour chipotle mayo and juice of 1 lime (2 tablespoons / 30ml) over the salad. Toss gently to coat everything evenly. Season with salt and freshly ground black pepper to taste.
  6. Chill and serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to marry. Give it a quick toss before plating. It can also be served immediately if in a rush.

Notes

Do not overcook the orzo to avoid mushiness. Charring the corn is essential for smoky flavor. Mix chipotle mayo carefully to control heat. Prepare orzo and corn a day ahead for convenience. Add lime juice last to keep flavors fresh. For dairy-free, use vegan mayo and cheese alternatives.

Nutrition

Keywords: Mexican street corn, orzo pasta salad, chipotle mayo, grilled corn salad, easy pasta salad, smoky salad, summer salad, potluck recipe

Find it online: https://twirltaste.com/flavorful-mexican-street-corn-orzo-pasta-salad-easy-recipe-with-chipotle-mayo/