Creamy Tex-Mex Orzo Salad
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Creamy Tex-Mex Orzo Salad. Delicious on its own. Delectable as a side.
- Prep time
- 5 mins
- Cook time
- 25 mins
- Yield
- Makes about 4 cups.
Ingredients
- 2 cups Orzo pasta
- 3/4 cup Corn, roasted*
- Juice of 1 Lime
- 1/4 cup Sour cream
- 1/4 cup Mayonaise
- 1/4 cup Mild salsa
- 1/4 cup Cilantro leaves, chopped
- 1 cup Cherry tomatoes, halved
- 1 medium Avocado, chunked
Instructions
- In 2 quarts of salted water, cook orzo per package instructions. Drain and rinse with cold water.
- In a large bowl, mix orzo with corn, cilantro and lime juice. In a separate bowl, combine sour cream, mayonnaise, salsa. Add to orzo mixture. Refrigerate for 2-3 hours. Add sliced cherry tomatoes and avocado chunks. Makes about four cups.
Cook’s notes
*Roasting cornPan method — Heat 2 tsp vegetable oil to medium high in a saucepan. Cook kernels for about 10 minutes, until they begin to brown.
Grill method — Spray or rub corn on the cob with vegetable oil; grill over medium heat for about 10 minutes, turning occasionally. Alternatively, butter the corn and wrap in aluminum foil; grill over low heat for about 13-15 minutes, turning occasionally.
Oven method — Spray or rub corn on the cob with vegetable oil; wrap in aluminum foil and roast in the 350F oven (directly on the rack) for about 25 minutes.
