Grilled Corn Orzo Salad (Printable)
Smoky grilled corn and tender orzo tossed in a creamy scallion dill dressing with fresh summer vegetables.
# What You'll Need:
→ Salad
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
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Drain well, rinse under cold water to stop the cooking process, 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 couple of minutes, until the kernels are lightly charred and tender, about 8 to 10 minutes. Remove from the grill and let cool. Once cool enough to handle, cut the kernels off the cobs.
03 - In a blender or food processor, combine the chopped scallions, fresh dill, Greek yogurt, mayonnaise, extra-virgin olive oil, lemon juice, white wine vinegar, honey, and a pinch of salt and pepper. Blend until completely smooth. Taste and adjust seasoning as needed.
04 - In a large serving bowl, combine the cooled orzo, grilled corn kernels, halved cherry tomatoes, diced cucumber, finely diced red onion, crumbled feta cheese, and roughly chopped fresh dill. Season with salt and black pepper to taste.
05 - Pour the scallion dill dressing over the assembled salad. Toss gently until all ingredients are evenly coated. Serve chilled or at room temperature.
# Expert Hints:
01 -
- The dressing doubles as a dip or a sandwich spread, so you will want to make extra on purpose.
- Grilling the corn adds a smoky depth that makes people ask what your secret is.
02 -
- Rinsing the orzo under cold water is not optional here, because warm pasta will melt the feta into a gummy mess.
- The dressing thickens as it sits in the fridge, so loosen it with a splash of water or lemon juice before tossing leftovers.
03 -
- Stand the corn upright on its flat end and slice downward with a sharp knife to get clean kernels without sending them flying everywhere.
- Let the dressing sit for at least fifteen minutes before serving so the flavors marry and mellow into something richer.