Grilled Corn Orzo Salad (Printable Version)
Smoky grilled corn and tender orzo tossed with a creamy herb-packed scallion dill dressing for a perfect summer dish.
# What You Need:
→ Salad Base
01 - 1 cup dry orzo pasta
02 - 2 large ears fresh 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 crumbled feta cheese
07 - 1/4 cup fresh dill, roughly chopped
08 - Salt and freshly ground black pepper, to taste
→ Scallion Dill Dressing
09 - 3 scallions, chopped
10 - 1/3 cup fresh dill, chopped
11 - 1/2 cup plain 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 freshly ground black pepper, to taste
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain well, rinse under cold running 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, rotating every 2–3 minutes, until kernels are tender and lightly charred with visible grill marks, about 8–10 minutes total. Remove from heat and let cool. Stand each ear upright and carefully slice kernels off the cob.
03 - Combine scallions, fresh dill, Greek yogurt, mayonnaise, extra-virgin olive oil, lemon juice, white wine vinegar, honey, salt, and black pepper in a blender or food processor. Blend on high until the dressing is smooth and creamy. 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 chopped fresh dill. Season with salt and 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 Advice:
01 -
- The dressing is so good you will want to put it on everything from roasted potatoes to grilled chicken.
- It holds up beautifully at room temperature, making it the most reliable potluck dish in your rotation.
02 -
- Cut the corn off the cob over a deep bowl or a cutting board with a towel underneath, because those kernels will fly everywhere if you are not careful.
- The salad tastes even better after an hour in the fridge because the orzo absorbs the dressing and all the flavors meld together beautifully.
03 -
- Grill an extra ear of corn and eat it plain with butter while you cook, because you deserve a snack while you work.
- Use the large holes on a box grater to remove corn kernels quickly if you do not trust your knife skills around a round cob.