Save This Mexican Street Corn Orzo is a vibrant answer when you crave something creamy, tangy, and loaded with summer flavor. Inspired by classic elote, the orzo provides a satisfying twist that soaks up every bit of the zesty dressing. It is my go-to dish for potlucks and family BBQs because it disappears in a flash.
When I first whipped up this recipe to use up extra corn, the bowl was empty before I could blink. Now it is top of the list whenever friends come over for taco night.
Ingredients
- Orzo pasta: brings a light and tender bite to soak up all the flavors. Look for bronze-cut orzo for extra texture
- Corn kernels: add sweetness and a pop of color. Use fresh when in season or frozen for convenience. Seek out plump, bright-yellow kernels for the best flavor
- Red onion: gives sharpness and color. Choose firm, glossy onions with no soft spots
- Jalapeño: brings gentle heat and crunch. Fresh jalapeños should be glossy and deep green
- Fresh cilantro: infuses bright herbal notes. Look for leaves that are vibrant and not wilted
- Mayonnaise: lends creaminess. Use whole-egg mayo for the richest texture and flavor
- Sour cream: adds tang and silky body. Opt for full-fat little tubs for best texture
- Chili powder: layers in earthy spice. Use a fresh batch for the most fragrant result
- Smoked paprika: brings gentle smokiness. Spanish smoked paprika is my favorite for depth
- Ground cumin: creates warmth and complexity. Make sure it smells robust
- Lime juice: brings bright acidity. Fresh limes are key for the cleanest flavor
- Cotija cheese: crumbled over the top gives a salty, tangy finish. Choose cotija if possible or feta in a pinch
- Salt and black pepper: pull the flavors together
Instructions
- Boil the Orzo:
- Bring two quarts of salted water to a rolling boil. Add the orzo and cook until al dente following the box. Drain well and allow to cool slightly so it does not overcook or become mushy
- Char the Corn:
- Heat a large skillet over medium-high until hot. Add corn kernels in a single layer. Let them sit undisturbed for one minute so they blister and caramelize then stir. Continue cooking for four to five minutes until the corn is deeply charred in spots. This step brings out extra flavor and smokiness
- Mix the Dressing:
- In a spacious mixing bowl whisk together mayonnaise, sour cream, chili powder, smoked paprika, cumin, fresh lime juice, salt, and black pepper. Whisk until smooth and creamy. This will be the flavor base coating every bite
- Combine Base Ingredients:
- Add the slightly cooled orzo, charred corn, red onion, jalapeño, and half the cilantro to the dressing in the bowl. Toss very thoroughly using a spoon or your hands so everything is evenly coated with flavor
- Finish with Cheese:
- Gently fold in half the cotija cheese so it stays in little crumbles. Taste and adjust salt, pepper, or lime juice until balanced and punchy
- Garnish and Serve:
- Transfer to your serving platter or bowl. Finish the dish with the remaining cotija cheese and cilantro for a bright beautiful finish. Serve it warm, at room temperature, or even chilled
Save My favorite thing about this recipe is the generous squeeze of lime at the end. It wakes up every flavor and reminds me of elote stands on hot summer nights with my cousins. We make a huge bowl and snack on it straight from the fridge on busy weeks.
Storage tips
Store leftovers in an airtight container in the refrigerator for up to four days. The flavors deepen as it sits so it is even better the next day. If you need to freshen up before serving again just add a little splash of lime or extra sour cream to rehydrate
Ingredient substitutions
No cotija available Use feta for a similar tang and crumbly texture. If you need egg-free swap in plant-based mayo. Greek yogurt can take the place of sour cream if that is what you have on hand
Serving suggestions
This dish loves to be part of a party spread. Serve it as a side with grilled chicken tacos or seared shrimp. It is also fantastic tucked into lettuce wraps for a lighter lunch
Save Try this at your next summer gathering and watch it disappear! With every bright bite, you get creamy, zesty comfort that is sure to become a favorite.
Recipe FAQs
- → Can I use frozen or canned corn?
Yes, both frozen and canned corn work well. Char them in a skillet for extra flavor.
- → What can I substitute for cotija cheese?
Feta cheese works as a substitute if cotija is unavailable, providing a similar tangy taste.
- → How spicy is this dish?
Jalapeño adds mild heat. Adjust spiciness by adding seeds or a pinch of cayenne to taste.
- → Is it best served hot or cold?
Enjoy it warm, room temperature, or chilled, depending on personal preference.
- → Can I make it ahead of time?
Yes, prepare in advance and refrigerate. Mix in fresh herbs and cheese before serving for best results.
- → Is it suitable for vegetarians?
This dish is vegetarian. Use egg-free mayo if avoiding eggs entirely.