Save The first time I tasted Mexican street corn at a nighttime market in Mexico City, I stood there licking crema off my fingers, completely unbothered by the mess. That electric combination of charred corn, tangy lime, and salty cheese haunted me for months afterward. I started craving those flavors in everything, even breakfast cereal. This orzo pasta salad happened on a Tuesday when I had leftover pasta and a serious elote craving. Now it is the dish I am most asked to bring to summer gatherings, and honestly, I am not even mad about it.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
My sister was skeptical about pasta in a corn dish until she took a bite at our annual July 4th cookout. She stood by the serving bowl for ten minutes, picking out all the charred corn bits first. Now she texts me every summer asking when I am making the corn pasta thing again. Last week I ate it cold straight from the refrigerator for breakfast and zero regrets were had.
Ingredients
- Orzo pasta: This rice shaped pasta catches the creamy sauce in its curves and feels elegant but still comforting
- Fresh corn: Char it in a hot skillet until you get those dark spots that carry all the smoky flavor we are chasing
- Red onion: Finely diced so you get little bites of sharpness without overwhelming the creaminess
- Jalapeño: Fresh heat that brightens the whole dish and cuts through the rich dressing
- Mayonnaise and sour cream: The base that mimics the traditional crema coating on street corn
- Chili powder and smoked paprika: Warm spices that give depth and that beautiful reddish orange color
- Cumin: Just a half teaspoon adds an earthy background note that makes everything taste more complete
- Fresh lime juice: Absolutely essential for cutting through the cream and making all the flavors pop
- Cotija cheese: Salty and crumbly like a feta but with its own distinct personality
- Fresh cilantro: Toss some in the mix and save the prettiest leaves for garnish on top
Instructions
- Cook the orzo until perfectly tender:
- Drop the pasta into boiling salted water and let it swim until it is al dente, then drain it well because excess water will make your dressing sad and watery later.
- Get that gorgeous char on the corn:
- Spread kernels in a smoking hot skillet and let them sit until you see dark spots develop, then stir and repeat until you have that perfect charred flavor throughout.
- Whisk up the magic sauce:
- Combine the mayo, sour cream, and all those spices in a big bowl until smooth, then squeeze in fresh lime juice and taste it to make sure it is bright and balanced.
- Bring everything together:
- Pile in the cooked orzo, charred corn, onion, jalapeño, and half the cilantro, then toss it like you mean it until every single piece of pasta is coated in that creamy dressing.
- Finish it with cheese:
- Fold in half the crumbled cotija so it gets all melty and incorporated, then save the rest to shower over the top along with the remaining fresh cilantro.
Save Last summer my neighbor texted me at 11 PM begging for this recipe after having it at a block party. She said her husband kept sneaking back to the kitchen for just one more bite. Nothing makes me happier than watching someone scrape the serving bowl clean.
Make It Your Own
I have added roasted red peppers when I needed more color and they were fantastic. Sometimes I throw in diced avocado right before serving if I want something fresh and creamy. My friend Lisa adds black beans to make it more of a meal and honestly she is onto something.
Serving Suggestions
This shines alongside anything hot off the grill but honestly I have eaten it as a main dish more times than I care to admit. It is perfect for potlucks because it holds up so well at room temperature. The leftovers make an excellent lazy lunch the next day.
Storage & Make Ahead Tips
You can absolutely make this a day ahead and it might even be better for it. The pasta will drink up some of the dressing so give it a little splash of lime and a fresh grind of pepper before serving. Keep any leftovers tightly covered and eat within three days.
- Sprinkle fresh cheese and cilantro right before serving so they stay bright and pretty
- If you are taking this to a party, pack the garnish separately and add it there
- A quick stir with a fork revives the texture after it has been chilling in the fridge
Save This recipe is what happens when street food marries comfort food and they live happily ever after in your kitchen.
Recipe FAQ
- → Can I make Mexican street corn orzo ahead of time?
Yes, you can prepare this dish up to 24 hours in advance. Store it in an airtight container in the refrigerator and bring to room temperature before serving. You may need to add a splash of lime juice or a drizzle of olive oil to refresh the flavors.
- → What can I use instead of cotija cheese?
Feta cheese makes an excellent substitute for cotija, offering similar crumbly texture and salty flavor. Alternatively, you can use grated Parmesan, queso fresco, or even a sharp cheddar for a different twist on the dish.
- → How do I achieve the charred corn flavor?
Heat a large skillet over medium-high heat until hot, then add corn kernels without oil. Let them cook undisturbed for 2-3 minutes before stirring. Repeat until you see golden-brown spots. Alternatively, grill fresh corn on the cob before cutting the kernels off.
- → Is this dish spicy?
The spice level is mild to medium, coming from the jalapeño and chili powder. For less heat, remove all jalapeño seeds and membranes. To increase the spice, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the dressing.
- → Can I serve this dish warm or cold?
This versatile dish tastes great warm, at room temperature, or chilled. Serve it immediately after preparing for the best texture, or refrigerate for a refreshing cold salad option during summer months.
- → What proteins pair well with this orzo dish?
Grilled chicken, steak, or shrimp complement the bold flavors beautifully. It also works alongside fish tacos, carnitas, or as part of a larger Mexican-inspired spread with beans and rice.