Tender orzo and charred corn tossed in a creamy, zesty dressing with fresh herbs, perfect for sharing.
# What You’ll Need:
→ Pasta
01 - 1 cup orzo pasta
02 - 2 quarts water
03 - 1 teaspoon salt
→ Vegetables
04 - 2 cups corn kernels, fresh, canned, or frozen
05 - 1/4 cup red onion, finely diced
06 - 1 jalapeño, seeded and finely chopped
07 - 1/4 cup fresh cilantro, chopped
→ Dressing & Cheese
08 - 1/4 cup mayonnaise
09 - 2 tablespoons sour cream
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground cumin
13 - Juice of 1 lime
14 - 1/2 cup cotija cheese, crumbled, or feta cheese
15 - Salt and black pepper, to taste
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente, following package timing. Drain and let cool slightly.
02 - Heat a large skillet over medium-high. Add corn kernels and cook, stirring, until lightly charred, about 4 to 5 minutes. Remove from heat and allow to cool.
03 - Whisk mayonnaise, sour cream, chili powder, smoked paprika, cumin, lime juice, salt, and black pepper in a large mixing bowl until smooth.
04 - Add cooked orzo, charred corn, red onion, jalapeño, and half the chopped cilantro to the bowl with dressing. Toss well to ensure even distribution.
05 - Gently fold in half of the crumbled cotija cheese. Sample and adjust seasoning with extra salt, pepper, or lime juice if necessary.
06 - Transfer mixture to a serving dish. Top with remaining cotija cheese and cilantro before presenting.
