Description
Humming corn, smoky paprika, and lime‑infused dressing combine with orzo for a zesty Mexican street corn orzo pasta salad. Quick, versatile, perfect for summer parties or satisfying lunch.
Ingredients
Scale
- 1 cup dried orzo pasta
- 1 cup fresh corn kernels, boiled or fresh
- ½ cup mayonnaise
- 2 teaspoons smoked paprika
- Juice of 2 limes
- 1 tablespoon lime zest
- 1 tablespoon chopped fresh cilantro
- ¼ cup crumbled queso fresco
- ¼ cup toasted pepitas (optional)
- 1 teaspoon roasted garlic, minced (optional)
- Salt and pepper to taste
Instructions
- Cook orzo until al dente, then drain and toss with olive oil.
- Sauté corn kernels in hot oil until edges caramelize, then cool.
- Whisk mayo, smoked paprika, lime juice, zest, salt, pepper, garlic into a smooth dressing.
- Combine pasta, corn, cilantro, and queso fresco in a bowl.
- Pour dressing over and toss until coated.
- Add a drizzle of lime vinaigrette and sprinkle toasted pepitas.
- Rest for 10 minutes at room temperature, or chill for 30 minutes.
- Serve warm or chilled, garnished with cilantro, lime wedges, and smoked paprika.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Salad
- Cuisine: Mexican