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Mexican Street Corn Orzo Salad

  • 1 cup orzo, rinsed under cold water
  • 1 ½ cupwater to cook to orzo
  • 4 ears fresh corn kernels
  • 2 orange peppers, seeded and 14 inch diced
  • 1 pint grape tomatoes, sliced in half
  • 1 32oz. can kidney beans, drained and rinsed
  • ¼ cup vegan mayo
  • ¼ cup Saucy Chipotle Salsa
  • ½ lime
  • ¼ bunch cilantro, chopped
  • 1 oz. queso fresco, grated
  • ¼ cup Olive Oil
  • Salt & cracked black pepper to taste

  1. Bring water, good pinch of salt and olive oil to a boil. Add in orzo and stir, then reduce heat and cover for 15-20 minutes until orzo is tender. Strain and set aside.
  2. In a small mixing bowl whisk together mayo, salsa and lime juice.
  3. Heat a large saute pan with olive oil until it begins to smoke. Add in corn and cook until the corn begins to brown. Add in peppers and cook for another 3-5 minutes, season with salt and pepper. Add tomatoes, kidney beans and toss together. Add in orzo and dressing and toss together.
  4. Place salad in a large serving bowl, garnish with cilantro and queso fresco.