Grilled Corn Orzo Salad

The smell of corn hitting a hot grill is enough to make me drop whatever I am doing and wander outside like a moth to a flame. This salad came together one July evening when I had friends coming over and a crisper drawer full of summer produce staring me down. The scallion dill dressing was a happy accident, born from forgetting to buy basil and raiding the herb pot on my fire escape instead. It has been on steady rotation ever since.

I brought a massive bowl of this to a rooftop potluck last August and watched three people scoop seconds before the burgers even made it off the grill. My friend Elena stood over the bowl with a fork and said absolutely nothing, which is the highest compliment she knows how to give.

Ingredients

• Orzo pasta (1 cup dry): The tiny rice shaped pasta soaks up dressing like nothing else, making every bite flavorful.
• Corn (2 large ears, husked): Fresh summer corn is best, but frozen works in a pinch if you char it in a hot skillet.
• Cherry tomatoes (1 cup, halved): Their sweetness balances the tangy dressing beautifully.
• English cucumber (1/2, diced): Fewer seeds and a crisp texture that holds up without getting watery.
• Red onion (1/3 cup, finely diced): A sharp bite that keeps things interesting.
• Feta cheese (1/4 cup, crumbled): Salty creaminess scattered throughout.
• Fresh dill (1/4 cup, roughly chopped, plus extra for dressing): Dill is the soul of this salad, so do not skip it.
• Salt and black pepper: Season in layers as you go.
• Scallions (3, chopped): Gentler than regular onions with a bright, grassy bite for the dressing.
• Greek yogurt (1/2 cup): The creamy backbone that keeps things light.
• Mayonnaise (2 tablespoons): Just enough for richness without heaviness.
• Extra virgin olive oil (3 tablespoons): Use the good stuff here since it is raw.
• Fresh lemon juice (2 tablespoons): Brings everything alive.
• White wine vinegar (1 tablespoon): Adds a second layer of acidity that makes the dressing complex.
• Honey (1 teaspoon): A whisper of sweetness rounds out the tang.

Instructions

Boil the orzo:

Cook orzo in well salted boiling water until just tender, then drain and rinse under cold water to stop the cooking and prevent clumping.

Char the corn:

Brush the husked ears with olive oil and grill on medium high heat, turning every couple of minutes, until you get those beautiful dark blistered spots all over, about 8 to 10 minutes total.

Build the salad:

Cut the kernels off the cobs into a large bowl, then add the cooled orzo, halved tomatoes, diced cucumber, red onion, feta, and chopped dill, tossing gently to combine.

Blend the dressing:

Throw the scallions, dill, yogurt, mayonnaise, olive oil, lemon juice, vinegar, honey, salt, and pepper into a blender and whirl until silky smooth, then taste and adjust.

Bring it together:

Pour the dressing over the salad and fold gently until everything is coated, then serve chilled or at room temperature.

Save

There is something about a bowl of this salad sitting in late afternoon light that makes a regular Tuesday feel like a mini vacation.

Making It Your Own

Throw in a cup of rinsed chickpeas if you want to make it a full meal, or scatter some toasted pistachios on top for crunch. Grilled chicken strips turn it into a hearty dinner with almost zero extra effort.

Storage and Leftovers

This keeps well in an airtight container in the refrigerator for up to two days, though the cucumbers will soften slightly and release some liquid. Give it a good stir and a fresh squeeze of lemon and it bounces right back.

What to Serve Alongside

A cold glass of Sauvignon Blanc and a crusty baguette are really all you need to turn this salad into a proper summer spread. I have also served it alongside grilled salmon with great results.

• Chill your serving bowl in the freezer for ten minutes before assembling to keep everything crisp.
• If you cannot find good fresh corn, frozen corn charred in a cast iron skillet works surprisingly well.
• Always taste the dressing before pouring it over the salad, because lemons vary wildly in acidity.

Save

Every time I make this salad, someone asks for the recipe, and I always say the same thing: it is just summer in a bowl. Make it once and you will understand.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare it up to a day in advance. Store it covered in the refrigerator. The flavors actually deepen as it sits, though the vegetables may soften slightly. Give it a gentle toss before serving.

→ What can I substitute for orzo pasta?

Small pasta shapes like couscous, pearl couscous, or ditalini work well as substitutes. For a gluten-free option, try quinoa or rice. Keep in mind cooking times will vary depending on your choice.

→ How do I grill corn without a grill?

You can char the corn directly over a gas stovetop flame, turning frequently with tongs. Alternatively, roast the ears in a 400°F oven for about 25 minutes, or use a hot cast-iron skillet on the stovetop to achieve similar char marks.

→ Is the dressing adjustable for dietary needs?

Absolutely. Use dairy-free yogurt and mayonnaise to make it vegan. Swap honey for maple syrup or agave. The dressing is quite versatile and still delivers great flavor with these substitutions.

→ How long do leftovers last in the fridge?

Leftovers stay fresh for up to 2 days when stored in an airtight container in the refrigerator. The orzo may absorb some dressing over time, so you might want to add a splash of lemon juice or olive oil before serving again.

→ What protein additions work well with this salad?

Grilled chicken breast, chickpeas, black beans, or grilled shrimp all pair wonderfully. For a plant-based boost, roasted chickpeas add both protein and a satisfying crunch that complements the creamy dressing.