Description
This vibrant Mexican Street Corn Orzo Pasta Salad combines tender orzo pasta with smoky sautéed corn, creamy cannellini beans, fresh veggies, and a zesty chipotle-lime dressing. Enhanced with bold spices and optional kale and vegan feta, it’s a refreshing and flavorful salad perfect for a light lunch or side dish.
Ingredients
Salad Base
- ¼ cup dry orzo
- 3 cups sweet corn kernels (frozen)
- 15 ounces cannellini beans (canned, drained and rinsed)
- 1 small red bell pepper (diced, about ½ cup)
- 1 small red onion (diced, about ½ cup)
- 1 small jalapeño (seeded and minced)
- 1/3 cup chopped fresh cilantro
- 2 cups finely chopped kale (optional)
- Vegan feta cheese for serving (optional)
- Salt & freshly ground black pepper (to taste)
Dressing and Seasonings
- 2 teaspoons olive oil
- 1/3 cup vegan mayonnaise
- 2 tablespoons fresh lime juice (plus more to taste)
- 1 tablespoon distilled white vinegar (or apple cider vinegar)
- ¼ teaspoon chipotle powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- 1 teaspoon Tajin seasoning (optional)
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo according to the package instructions until al dente, usually about 7-9 minutes. Drain the pasta well and set aside to cool.
- Sauté the Corn: While the orzo cooks, heat the olive oil in a large skillet over medium-high heat. Add the sweet corn kernels and cook for about 7 minutes, stirring occasionally, until the corn is golden brown and slightly charred for that signature smoky flavor.
- Combine Ingredients: In a large mixing bowl, combine the cooled orzo, sautéed corn, drained cannellini beans, diced red bell pepper, diced red onion, minced jalapeño, and chopped fresh cilantro. Add the vegan mayonnaise, fresh lime juice, distilled white vinegar, chipotle powder, chili powder, ground cumin, oregano, and Tajin seasoning if using. Mix all ingredients thoroughly until well combined.
- Massage the Kale: If using kale, add the finely chopped kale to the bowl. Use your hands to gently massage the kale into the salad for a couple of minutes. This softens the kale and helps it absorb the flavors beautifully.
- Adjust Seasoning: Taste the salad and adjust the lime juice, salt, and freshly ground black pepper as needed to your preference.
- Add Vegan Feta (Optional): If desired, crumble vegan feta cheese over the top of the salad before serving for an extra layer of flavor and creaminess.
Notes
- For best results, use fresh or frozen corn kernels instead of canned for better sweetness and texture.
- Kale is optional but recommended for added nutrition and crunch; massaging it softens its texture.
- Tajin seasoning adds an authentic Mexican tang and spice but can be omitted if unavailable.
- This salad can be served chilled or at room temperature and is great for meal prep.
- Use vegan mayonnaise and vegan feta to keep the recipe fully plant-based and dairy-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
