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:
→ Salad Base
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
→ 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
# Directions:
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. Top with crumbled feta if desired. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The dressing hits that perfect bright, herby note that makes you want to keep eating just one more bite
- It travels beautifully and actually tastes better after the flavors have mingled for an hour
- You can prep everything ahead and toss it together right before serving
02 -
- Rinse the orzo thoroughly with cold water after draining or it will keep cooking and turn into a gummy mess
- The dressing needs at least 30 minutes in the refrigerator for the garlic flavor to mellow and blend properly
03 -
- Let the corn cool completely before cutting the kernels to prevent them from flying everywhere
- Double the dressing and keep extra in the refrigerator for quick salads throughout the week