Street Corn Orzo Salad

Street Corn Orzo Salad turns smoky, zesty street corn flavors into a creamy pasta salad that disappears fast. Tender orzo catches the chili-lime dressing, while charred corn brings sweet, toasty edges. Crisp red pepper, jalapeño, green onions, cilantro, and salty cotija keep every bite fresh and lively.

It is easy enough for weeknight dinners, yet colorful enough for cookouts and potlucks. The salad tastes wonderful slightly warm, at room temperature, or chilled. A quick skillet char gives the corn its deepest flavor, so that small step is worth it. The dressing stays bright and creamy without feeling heavy. Then, a final shower of cotija, cilantro, and chili powder makes the bowl look as inviting as it tastes. This is the kind of side dish that quietly becomes the first empty bowl on the table.

Recipe Yield: 8 servings

INGREDIENTS

12 oz dry orzo
4 cups fresh or frozen corn kernels, thawed and thoroughly patted dry if frozen
1 red bell pepper, finely diced
1 small jalapeño, seeded and finely chopped
4 green onions, thinly sliced
3/4 cup finely crumbled cotija cheese, divided
1/2 cup chopped fresh cilantro, divided
1/2 cup mayonnaise
1/3 cup sour cream
3 tbsp fresh lime juice
1 tsp finely grated lime zest
1 tbsp extra-virgin olive oil
1 tbsp avocado oil, divided
1 tbsp unsalted butter
1 tsp honey
1 small garlic clove, finely grated
1 1/4 tsp chili powder, divided
1/2 tsp smoked paprika
1/4 tsp ground cumin
3/4 tsp kosher salt, divided, plus more for pasta water
1/4 tsp black pepper
1 lime, cut into wedges, for serving

INSTRUCTIONS

1. Cook the orzo:
Bring a large pot of well-salted water to a boil. Cook the orzo until al dente according to the package directions. Drain, rinse briefly under cool water, and drain thoroughly.

2. Char the corn:
Heat 1/2 tbsp avocado oil in a large skillet over medium-high heat. Add half the corn in an even layer and cook for 4–5 minutes, stirring only occasionally, until browned in spots. Transfer to a plate, then repeat with the remaining oil and corn.

3. Finish the corn:
Return all the corn to the skillet. Stir in the butter and 1/4 tsp salt, then remove from the heat. Let the corn cool for 5 minutes.

4. Make the dressing:
Whisk the mayonnaise, sour cream, lime juice, lime zest, olive oil, honey, garlic, 1 tsp chili powder, smoked paprika, cumin, remaining 1/2 tsp salt, and black pepper until smooth. Reserve 1/4 cup dressing.

5. Assemble the salad:
Combine the orzo, charred corn, bell pepper, jalapeño, green onions, 1/2 cup cotija, and 1/3 cup cilantro in a large bowl. Add the remaining dressing and gently fold until evenly coated.

6. Rest and finish:
Let the salad rest for 15 minutes, or refrigerate for 30 minutes. Fold in the reserved dressing, then taste and adjust with a squeeze of lime or a small pinch of salt if needed.

7. Garnish and serve:
Finish with the remaining cotija, cilantro, and 1/4 tsp chili powder. Serve slightly chilled or at room temperature with lime wedges.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Give the corn enough room: Cooking it in two batches allows moisture to escape, creating the browned, lightly smoky flavor that defines Street Corn Orzo Salad.
• Drain the orzo thoroughly: Water trapped between the small pasta pieces can thin the creamy dressing. Shake the colander well before assembling the salad.
• Keep the reserved dressing: Orzo absorbs moisture as it rests. Adding the final portion shortly before serving restores the salad’s creamy texture without making it heavy.