Grilled Corn Orzo with Scallion Dill (Printable)
Smoky grilled corn and tender orzo tossed with fresh vegetables in zesty scallion dill dressing.
# What You 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 Make It:
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, about 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 Suggestions:
01 -
- The charred corn gives it this incredible smoky sweetness that balances perfectly with tangy dressing
- It travels beautifully to potlucks and actually tastes better after the flavors hang out for a while
02 -
- Rinse the orzo thoroughly after cooking or it'll turn into a sticky clump instead of separate, fluffy grains
- The dressing might look thick and almost pesto-like, but that's exactly right, it'll thin out as it coats the pasta
03 -
- If it's too hot to grill outside, you can char the corn under your broiler or even in a cast-iron skillet
- The dressing keeps for about a week in the fridge and is fantastic on regular salads or as a dip for crudités