Creamy orzo tossed with roasted corn, tangy lime, cotija, and a hint of spice—great as a side or main dish.
# Components:
→ Pasta
01 - 1 cup orzo pasta
02 - Water for boiling
03 - 1 teaspoon salt
→ Vegetables and Aromatics
04 - 2 cups corn kernels, charred or grilled preferred
05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1 jalapeño, seeded and chopped
08 - 2 green onions, thinly sliced
→ Sauce and 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 crumbled cotija cheese
17 - 2 tablespoons chopped fresh cilantro
18 - Extra chili powder or Tajín, for garnish (optional)
19 - Lime wedges, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente according to package directions. Drain and set aside.
02 - Melt butter in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, 5–7 minutes. Add minced garlic and jalapeño; sauté for 1 minute.
03 - Lower heat to low. Add the cooked orzo and sliced green onions to the skillet. Stir gently to combine.
04 - In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper. Pour sauce over the orzo and corn mixture, stirring gently to coat. Heat through for 1–2 minutes.
05 - Remove skillet from heat. Fold in crumbled cotija cheese and chopped cilantro. Adjust seasoning to taste.
06 - Serve warm or at room temperature. Garnish with extra cheese, chili powder or Tajín, and lime wedges as desired.
