Mexican Street Corn Orzo (Printable Version)

Creamy orzo with charred corn, cotija, lime, and chili for a flavorful Mexican-inspired pasta side or light main.

# What You'll Need:

→ Pasta

01 - 1 cup orzo pasta
02 - Water for boiling
03 - 1 teaspoon salt

→ Vegetables & Aromatics

04 - 2 cups corn kernels, grilled or charred preferred
05 - 2 tablespoons unsalted butter
06 - 2 garlic cloves, minced
07 - 1 jalapeño, seeded and chopped
08 - 2 green onions, thinly sliced

→ Sauce & Seasoning

09 - 1/4 cup mayonnaise
10 - 1/4 cup sour cream
11 - 2 tablespoons lime juice
12 - 1/2 teaspoon chili powder
13 - 1/4 teaspoon smoked paprika
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Finishing Touches

16 - 1/2 cup cotija cheese, crumbled
17 - 2 tablespoons fresh cilantro, chopped
18 - Extra chili powder or Tajín, for garnish (optional)
19 - Lime wedges, for serving

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add orzo pasta and cook until al dente according to the package directions. Drain thoroughly and set aside.
02 - Heat unsalted butter in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Add minced garlic and chopped jalapeño; sauté for an additional minute.
03 - Reduce heat to low. Stir in the cooked orzo and sliced green onions, mixing to combine.
04 - In a small mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper. Pour the sauce over the orzo and corn mixture, stirring gently to evenly coat. Heat through for 1 to 2 minutes.
05 - Remove the skillet from the heat. Fold in crumbled cotija cheese and chopped cilantro. Taste and adjust seasoning as desired.
06 - Serve warm or at room temperature. Garnish with extra cheese, additional chili powder or Tajín, and lime wedges as desired.

# Expert Advice:

01 -
  • There’s a secret thrill in combining creamy orzo with charred corn and zingy lime—it’s like two comfort foods in one bowl.
  • It’s quick, easy, and totally customizable, so you can make it bold, subtle, or somewhere in between.
02 -
  • If you overcrowd the skillet, the corn will steam instead of charring—do it in batches for real roasty flavor.
  • That sauce is bold—taste as you go, and hold back a little if you’re shy on heat (but sometimes brave is best!).
03 -
  • Let the orzo cool slightly before mixing in the sauce for the creamiest result (no sticky clumps!)
  • Charring the corn until some bits are almost burnt is the real flavor-maker—don’t rush this step.
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