Mexican Street Corn Orzo Salad Food

MEXICAN STREET CORN ORZO SALAD

Steps:

• To *char the corn, add 1 tablespoon vegetable oil to a large skillet until it is hot.
• Add corn and stir and toss for about 6-10 minutes until slight char occurs - you could also char corn on grill but I haven't tried that method - see notes for a link to help
• In a large bowl combine the cooled orzo, cooled corn, cilantro, red onion, beans, jalapeno and toss
• If eating right away also stir in bacon, avocado and cheese
• In a small food processor mix the mayo, lime juice, zest, cumin, paprika, chili powder and hot sauce
• Pour over salad and stir gently to combine
• Add salt and pepper to taste.

GRILLED MEXICAN STREET CORN SALAD

Steps:

• Preheat a grill to high heat. Oil the grates well.
• Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
• In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
• Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.

MEXICAN STREET CORN SALAD

Steps:

• Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.
• In a large bowl, combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill until ready to serve.

MEXICAN STREET CORN SALAD

Steps:

• Remove corn from cob using a sharp knife. You should have about 6 cups.
• Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute.
• Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.

MEXICAN ORZO SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
• Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.

MEXICAN CORN SALAD

Steps:

• Combine all ingredients in a bowl and toss well.
• Cover and chill approximately 8 hours.
• Stir well before serving.