Grilled Corn Orzo Scallion Dill (Printable)

Smoky grilled corn meets tender orzo in this vibrant summer dish with crisp vegetables and zesty scallion dill dressing.

# What You'll Need:

→ For the Salad

01 - 1 cup dry orzo pasta
02 - 3 ears fresh corn, husked
03 - 1 cup cherry tomatoes, halved
04 - 1 small English cucumber, diced
05 - 1/2 red onion, finely diced
06 - 1/4 cup feta cheese, crumbled (optional)
07 - 2 tablespoons fresh dill, chopped

→ For the Scallion Dill Dressing

08 - 3 scallions, roughly chopped
09 - 1/4 cup fresh dill, chopped
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons lemon juice
12 - 1 tablespoon white wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Brush the corn lightly with olive oil and grill, turning occasionally, until charred in spots and tender (8–10 minutes). Let cool, then cut the kernels from the cobs.
03 - Cook orzo in salted boiling water according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
04 - In a blender or food processor, combine all dressing ingredients. Blend until smooth and creamy; adjust seasoning as needed.
05 - In a large bowl, combine cooked orzo, grilled corn kernels, cherry tomatoes, cucumber, red onion, and chopped dill. Toss gently.
06 - Pour the scallion dill dressing over the salad and toss to coat evenly.
07 - Top with crumbled feta if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The smoky char from the corn makes every forkful feel like eating sunshine
  • You can make it ahead and it actually tastes better after the flavors mingle
02 -
  • Letting the grilled corn cool slightly before cutting makes the kernels pop off much more easily
  • The dressing might taste strong on its own but it mellows beautifully once it coats the salad
03 -
  • Toast the orzo in a dry pan before boiling for an incredibly nutty depth of flavor
  • If you're grilling other vegetables, throw on some zucchini or bell peppers to bulk up the salad

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