Creamy orzo pasta tossed with charred corn, zesty spices, and cotija cheese for a vibrant Mexican-inspired side dish.
# Components:
→ Pasta
01 - 1 cup orzo pasta
02 - 2 quarts water
03 - 1 teaspoon salt
→ Vegetables
04 - 2 cups corn kernels
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
15 - Salt and black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and set aside to cool slightly.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 4 to 5 minutes. Remove from heat and let cool.
03 - In a large bowl, whisk together mayonnaise, sour cream, chili powder, smoked paprika, cumin, lime juice, salt, and black pepper until smooth.
04 - Add cooked orzo, charred corn, red onion, jalapeño, and half of the cilantro to the bowl with the dressing. Toss until well combined.
05 - Fold in half of the cotija cheese. Adjust seasoning with additional salt, pepper, or lime juice as needed.
06 - Transfer to a serving dish and garnish with remaining cotija cheese and cilantro. Serve warm, at room temperature, or chilled.
