Grilled Corn Orzo Salad (Printable)
Smoky grilled corn meets tender orzo in a bright, herbaceous salad with tangy scallion-dill dressing.
# What You’ll Need:
→ Vegetables
01 - 2 ears fresh corn, husked
02 - 1 cup cherry tomatoes, halved
03 - 1/2 English cucumber, diced
04 - 3 scallions, thinly sliced
05 - 2 tablespoons fresh dill, chopped
06 - 2 cups baby arugula or spinach
→ Pasta
07 - 1 cup dry orzo pasta
→ Scallion Dill Dressing
08 - 1/4 cup extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon Dijon mustard
11 - 2 tablespoons plain Greek yogurt
12 - 1 tablespoon honey
13 - 2 tablespoons fresh dill, finely chopped
14 - 2 scallions, white and light green parts, finely chopped
15 - Salt and black pepper, to taste
→ Optional Garnish
16 - 1/4 cup crumbled feta cheese
# Directions:
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 stop cooking, and set aside.
02 - Preheat a grill or grill pan over medium-high heat. Lightly brush the corn with olive oil. Grill, turning occasionally, until kernels are slightly charred and tender, about 8 to 10 minutes. Let cool, then cut kernels off the cob.
03 - In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, Greek yogurt, honey, finely chopped dill, and finely chopped scallions until well combined. Season with salt and black pepper to taste.
04 - In a large salad bowl, combine the cooled orzo, grilled corn kernels, halved cherry tomatoes, diced cucumber, sliced scallions, chopped dill, and baby arugula. Drizzle with the scallion dill dressing and toss gently until evenly coated.
05 - Sprinkle crumbled feta cheese over the top if desired. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- The scallion dill dressing pulls double duty as a marinade and a finishing sauce so you get layered flavor without extra work.
- It travels beautifully and actually tastes better after sitting which means zero last minute stress.
- You can serve it warm room temperature or cold and it never disappoints.
02 -
- Rinsing the orzo under cold water is not optional because leftover starch will turn your salad into a gummy clump.
- The dressing thickens as it sits in the fridge so keep a little extra lemon juice on hand to loosen it before serving leftovers.
03 -
- Grill an extra ear of corn and eat it plain with butter while you cook because you deserve it.
- Make the dressing up to three days ahead and keep it in a jar in the fridge so the flavors deepen and meld.