Can I sub a different pasta if I don't have orzo?

Yes you can! I like orzo here because it's small like the corn and it all just eats very well together. If you need to, you can sub another short pasta like bowtie, rotini or ditalini but I wouldn't recommend using anything larger.

What if I can't find frozen fire-roasted corn?

You have two options if you can't find the fire-roasted corn: char regular fresh or frozen (thawed) corn kernels in a skillet OR just skip that step and use the corn in as-is. I find that the fire-roasted corn just has a nice smokiness that pairs well with the other ingredients. It takes the flavor to another level!

What's a good sub for the cotija cheese?

If you can't find cotija cheese, you can try feta and crumble it up really well.

I don't have time to make the pickled red onions. Can I leave them off?

You can leave them off but I highly recommend because the pickled flavor is a good contrast to the rich and creamy dressing. Plus it's a nice pop of color! If you don't have time to make the onions from scratch, you can usually find them in most stores (I like this brand ). Also remember they can be made up to a day in advance if this helps.

Mexican Street Corn Pasta Salad - Healthyish Appetite

Mexican Street Corn Pasta Salad

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Mexican street corn pasta salad will be your new favorite summer side dish! This orzo-based pasta salad is studded with sweet fire-roasted corn, cotija cheese, the perfect creamy lime dressing and extra cilantro. Finish with pickled red onions and pepitas for a stunning presentation.

Author: Leanne Ray, MS, RDN
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings
Category: Sides, Salads
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup orzo pasta
2 cups frozen, fire-roasted corn
¼ cup sour cream
2 tablespoons mayonnaise
1 lime, zested and juiced (should get about 2 tablespoons)
½ teaspoon smoked paprika
½ teaspoon salt
¼ cup grated cotija cheese
¼ cup minced cilantro
For topping: pickled red onions (store-bought or homemade, see notes) and pepitas

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Instructions

Cook pasta per package directions (make sure to salt the pasta water).
Meanwhile, add the corn to a large bowl and microwave until thawed and slightly warm (about 2-3 minutes). Pour out any excess water, and use a paper towel if needed to blot any moisture.
In a separate small bowl, make the dressing: add sour cream, mayonnaise, lime zest and juice, smoked paprika and salt. Whisk until smooth.
When pasta is done, rinse with cold water to stop the cooking process and drain really well. Add the pasta to the bowl with the corn along with the dressing, cotija cheese and cilantro. Toss well. Transfer to a serving platter and top with additional cotija cheese, smoked paprika and cilantro leaves, the pickled red onions and pepitas. Garnish with lime wedges.

Equipment

chef’s knife

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mandoline

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mixing bowls

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Notes

The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
Pickled onions: add the following to a wide-mouth mason jar: ½ red onion (very thinly sliced on a mandoline), ½ cup each water and red wine vinegar, 1 tablespoon maple syrup, 1 teaspoon salt. Cover tightly and shake. Let stand for at least 30 minutes. Store in the refrigerator for up to three days.
Frozen fire-roasted corn is available at most regular grocery stores. Also Target, Trader Joe’s and Whole Foods all carry some version of this! If you can’t find it, you can use regular frozen/fresh corn and add it as-is, or you can char it in a skillet for a few minutes.
Serving Note: If you won’t be serving this dish right away, skip the garnishes. Store in an airtight container in the fridge for up to one day. Then let the salad come to room temperature before transferring to a serving platter and garnishing.

Find it online: https://healthyishappetite.com/mexican-street-corn-pasta-salad/