Grilled Corn Orzo Salad (Printable)
Smoky grilled corn and tender orzo tossed in a creamy scallion dill dressing. A perfect summer side or light meal.
# What You'll Need:
→ Salad Base
01 - 1 cup dry orzo pasta
02 - 2 large ears corn, husked
03 - 1 cup cherry tomatoes, halved
04 - 1/2 English cucumber, diced
05 - 1/3 cup red onion, finely diced
06 - 1/4 cup feta cheese, crumbled
07 - 1/4 cup fresh dill, roughly chopped
08 - Salt and black pepper, to taste
→ Scallion Dill Dressing
09 - 3 scallions, chopped
10 - 1/3 cup fresh dill, chopped
11 - 1/2 cup Greek yogurt
12 - 2 tablespoons mayonnaise
13 - 3 tablespoons extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon white wine vinegar
16 - 1 teaspoon honey
17 - Salt and black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain, rinse under cold water to halt cooking, and set aside to cool completely.
02 - Preheat a grill or grill pan to medium-high heat. Lightly brush the husked corn ears with olive oil. Grill, turning every 2-3 minutes, until kernels are tender and lightly charred, 8-10 minutes total. Let cool, then stand each ear upright and slice kernels off the cob.
03 - Combine scallions, fresh dill, Greek yogurt, mayonnaise, olive oil, lemon juice, white wine vinegar, honey, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as desired.
04 - In a large serving bowl, combine the cooled orzo, grilled corn kernels, halved cherry tomatoes, diced cucumber, finely diced red onion, crumbled feta, and chopped fresh dill. Season with salt and pepper, then toss gently to distribute evenly.
05 - Pour the scallion dill dressing over the salad and toss until all ingredients are well coated. Serve immediately at room temperature or chill for 30 minutes before serving.
# Expert Tips:
01 -
- The scallion dill dressing doubles as a dip, a marinade, and basically anything else you need it to be, so make extra and thank yourself later.
- It tastes even better after sitting in the fridge for a few hours, which means you can stop stressing about last minute prep.
02 -
- If you add the dressing while the orzo is still warm it will absorb too much and the salad will be dry by the time you serve it, so patience here actually matters.
- Cutting the corn kernels off the cob into a wide shallow bowl instead of a plate prevents them from bouncing off the counter and rolling across the kitchen floor.
03 -
- If your grill space is limited you can cut the corn off the cob first and char the kernels in a cast iron skillet over high heat, which actually gives you more even browning and fewer lost kernels.
- Making the dressing a day ahead and storing it in the fridge deepens the dill flavor significantly, so plan ahead if you have the chance.