Grilled Corn Orzo Salad (Print Version)
Smoky grilled corn meets tender orzo with a creamy herb-packed scallion dill dressing. Perfect summer dish.
# What You 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
# 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 couple of minutes, until kernels are tender and lightly charred with visible grill marks, 8 to 10 minutes. Remove from heat and let cool. Once cool enough to handle, stand each ear upright and slice the kernels off the cob.
03 - Combine the 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 until completely 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.
# Insider Tips:
01 -
- The smoky char on the corn against the cool creamy dressing is the kind of contrast that makes people go quiet after the first bite.
- It comes together in under an hour with zero fancy techniques, which means you can make it while half paying attention to a conversation.
02 -
- If you rinse the orzo too late it will keep cooking in its own heat and turn mushy, so get it under cold water the second you drain it.
- Under grilled corn is infinitely better than over grilled corn because you want char, not dried out tough kernels that get stuck in your teeth.
03 -
- Cut the corn kernels off the cob directly into the bowl over a paper towel to catch the inevitable flying kernels that try to escape.
- Let the dressing sit for ten minutes before blending so the scallions soften slightly and blend smoother without tough stringy bits.