Grilled Corn Orzo with Scallion Dill

Last summer my neighbor brought over an armful of fresh corn from her garden and challenged me to use it before the day ended. The grill was already hot from dinner, so I threw the ears on and ended up with this bright, herby salad that's been in heavy rotation ever since.

I made this for my sister's baby shower last minute because I was too tired to attempt anything fancy. The bowl was empty before I even made it to the food table myself, and three people texted me the next day for the recipe.

Ingredients

• 1 cup (200 g) dry orzo pasta: The tiny rice-shaped pasta is perfect here because it catches all the dressing in its curves, plus it cooks up faster than regular pasta shapes
• 3 ears fresh corn, husked: Fresh corn sweetness is non-negotiable here, and grilling it whole gives you those gorgeous charred spots that add so much depth
• 1 cup (140 g) cherry tomatoes, halved: They burst between your teeth and release little pockets of juice that complement the creamy dressing
• 1 small English cucumber, diced: English cucumbers have thinner skin and fewer seeds, keeping the salad crisp without getting watery
• 1/2 red onion, finely diced: A little sharpness cuts through the sweet corn and rich orzo, just be sure to dice it small so it doesn't overwhelm
• 1/4 cup (30 g) feta cheese, crumbled: Totally optional but that salty creaminess is honestly what ties everything together beautifully
• 2 tablespoons fresh dill, chopped: Fresh is the only way to go here, dried dill won't give you that bright, almost anise-like kick
• 3 scallions, roughly chopped: The whole scallion goes in the blender for a milder onion flavor than raw red onion but more depth than just chives
• 1/4 cup (8 g) fresh dill, chopped: Yes, more dill, because this herb loves corn and the two together are basically summer magic
• 1/4 cup (60 ml) extra-virgin olive oil: The dressing emulsifies into something creamy without any dairy, so good olive oil matters
• 2 tablespoons lemon juice: Fresh squeezed only, bottled stuff has a weird metallic aftertaste that'll ruin all your hard work
• 1 tablespoon white wine vinegar: Adds a brighter acidity than apple cider vinegar but less punch than straight lemon juice
• 1 teaspoon Dijon mustard: This is what makes the dressing emulsify and stick to everything instead of pooling at the bottom
• 1 clove garlic: One raw clove is plenty since it's not being cooked, and it'll mellow out as the salad sits
• 1/2 teaspoon sea salt: Start here and adjust after tossing, the feta adds saltiness too
• 1/4 teaspoon freshly ground black pepper: Fresh ground makes a difference, pre-ground has lost all its punch

Instructions

Fire up the grill:

Get your grill or grill pan heating to medium-high, you want it hot enough to char the corn quickly without drying it out

Char the corn:

Brush those husked ears with a little olive oil and grill them, turning every few minutes, until you see nice charred spots developing all around, about 8 to 10 minutes total

Cool and cut:

Let the corn cool just enough to handle, then stand each ear in a bowl and slice off the kernels, they'll pop off in satisfying rows

Cook the orzo:

Boil your pasta in salted water until it's al dente, then drain and rinse it immediately under cold water to stop the cooking and wash away excess starch

Make the dressing:

Toss those scallions, dill, olive oil, lemon juice, vinegar, mustard, garlic, salt and pepper into a blender and blitz until it's completely smooth and creamy

Combine everything:

In your largest bowl, toss together the cooked orzo, those gorgeous charred corn kernels, cherry tomatoes, cucumber, red onion and fresh dill

Dress it up:

Pour that bright green dressing over the salad and toss gently until everything is evenly coated

Finish with feta:

Sprinkle the crumbled feta on top if you're using it, then serve it right away or let it hang out in the fridge for a bit

Save

This recipe saved me during a week when we had dinner guests three nights in a row, and I made it the same way every time, but nobody noticed because it's just that good.

Make It Your Own

Once you've got the basic formula down, this salad is incredibly forgiving. Swap in farro or barley for the orzo if you want something with more chew, or go gluten-free with your favorite rice-shaped pasta. Arugula or baby spinach can bulk it up into more of a meal, and avocado adds a creamy element that plays beautifully with the tangy dressing.

Timing Matters

I've learned that this salad actually improves after an hour or two in the refrigerator. The orzo soaks up the dressing, the onions mellow out, and all the flavors really get to know each other. That said, add the feta right before serving so it doesn't get too soft, and maybe save a little extra dressing to refresh things if it's sitting out for a while.

Serving Ideas

This works as a light lunch on its own, especially when you top it with some grilled shrimp or rotisserie chicken. It's also perfect alongside anything coming off the grill, from burgers to salmon to portobello mushrooms. I've even served it as part of a Mediterranean spread with hummus and flatbread.

• Pack it for picnics, it holds up better than lettuce-based salads
• M double the recipe because it disappears faster than you'd expect
• Keep those grilled corn leftovers in the freezer for quick weekday versions

Save

Hope this brings a little brightness to your table, wherever summer finds you.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this tastes even better after flavors meld. Prepare up to 24 hours ahead, store refrigerated, and bring to room temperature before serving.

→ What can I substitute for orzo?

Try small pasta shapes like farfalle, gemelli, or Israeli couscous. For gluten-free options, use rice-based orzo or quinoa.

→ How do I grill corn without an outdoor grill?

Use a grill pan on your stovetop or roast corn in the oven at 400°F for 20 minutes, turning occasionally until charred.

→ Can I use frozen corn instead?

Frozen corn works in a pinch. Thaw and pat dry, then pan-sear in a hot skillet to achieve some char before adding to the dish.

→ How long does the dressing keep?

The scallion dill dressing stays fresh for up to one week when stored in an airtight container in the refrigerator.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers for easy grab-and-go lunches throughout the week. Add feta just before eating.