Ingredients
- 1/2 lb dry orzo (they usually come in 16oz boxes, so half a box if that’s the case)
- 2 teaspoons olive oil
- 12 oz sweet corn kernels frozen
- 1 small jalapeño seeded (and minced(optional))
- 1/3 cup chopped fresh cilantro (or parsley if you hate cilantro)
- 1 Grated garlic clove
- 1/3 cup mayonnaise
- 3 tablespoons fresh lime juice (maybe more to taste)
- 2–3 oz of tomatoes grape diced
- 1/4 teaspoon chipotle powder
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried (or fresh oregano)
- 12 oz queso fresco cheese (Broken into crumbles/chunks)
- Salt & freshly ground black pepper to taste
Instructions
- Cook the pasta to aldente: Drain. Set aside to cool (I run a little cold water over the pasta to stop the cooking and help prevent it from sticking).
- Sauté the corn: Meanwhile, heat the oil over medium-high heat in a large skillet. Cook the corn for about 7 minutes, or until you see some golden brown spots.
- Make the dressing: In a medium-size mixing bowl: mix together the mayonnaise, lime juice, chipotle and regular chili powder, paprika, cumin, oregano, about 8oz/3/4 of the Queso Fresco, half of the tomatoes, and half of the cilantro (or parsley) until combined
- Add the corn and pasta. Mix until coated.
- Refrigerate until ready to serve.
- Top with the remaining cheese, cilantro, and tomatoes, and ENJOY!
Notes
Cook the pasta just until al dente. Nothing ruins any pasta salad quicker than mushy, overcooked pasta. I recommend cooking the pasta for 1 minute less than the lowest recommended cooking time on the package. For example: if the package recommends 9-11 minutes, cook it for 8 minutes, then pull it off the heat and strain. Especially since this will be sitting for a bit of cooling.
If sweet corn is in season where you are, you can definitely (and quite honestly I would) use grilled corn on the cob instead of frozen corn in a pan! Husk and clean your corn, then grill the cobs to lightly char the kernels. It’ll add an entirely new dimension to your salad!
The dressing in this pasta salad is light, and might not be “creamy” by the time you eat it if you let it sit. It personally doesn’t bother me, but if you find you need to, add a couple of tablespoons of mayo and a squeeze of lime to add a little “creaminess” to it. You might also need to add some salt, so check that too.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
Nutrition
- Calories: 272.16
- Sugar: 3.32
- Sodium: 379.36
- Fat: 15.35
- Saturated Fat: 5.52
- Carbohydrates: 24.13
- Fiber: 1.79
- Protein: 10.2
- Cholesterol: 26.61