Grilled Corn Orzo Salad (Printable)
Smoky grilled corn and tender orzo tossed in a creamy scallion dill dressing with fresh vegetables and feta.
# 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
# Steps:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions 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 lightly charred and tender, 8–10 minutes total. Let cool, then stand each ear upright and slice the kernels off the cob.
03 - In a large salad bowl, toss together 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 black pepper to taste.
04 - Combine the chopped scallions, fresh dill, Greek yogurt, mayonnaise, extra-virgin olive oil, lemon juice, white wine vinegar, and honey in a blender or food processor. Blend until smooth and creamy. Taste and adjust salt and pepper as needed.
05 - Pour the scallion dill dressing over the salad and toss gently until everything is evenly coated. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The charred corn against cool creamy orzo is the kind of contrast that makes people go quiet and just chew happily.
- That scallion dill dressing doubles as a dip, a sandwich spread, and honestly something you will want to eat off a spoon standing over the sink.
- It travels beautifully to picnics and potlucks without wilting or getting soggy like leafy salads do.
02 -
- Do not skip rinsing the orzo cold or it will turn into a gummy clump that no amount of dressing can fix.
- The dressing thickens considerably in the fridge so add a splash of water or extra lemon juice when tossing leftovers the next day.
03 -
- Grill an extra ear of corn and eat it with butter while you cook so you are not tempted to pick at the salad before guests arrive.
- Let the dressing sit in the fridge for fifteen minutes before blending a second time, the dill rehydrates and releases even more flavor.