Grilled Corn Orzo Scallion Dill (Print Version)

Smoky grilled corn meets tender orzo in a vibrant bowl 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 (about 1 lemon)
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.
07 - Top with crumbled feta if desired. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The scallion dill dressing is the kind of sauce youll want to drizzle on everything else in your fridge
  • It hits that perfect balance of smoky charred corn and cool crisp vegetables
  • Leftovers somehow taste even better the next day when all the flavors have really mingled together
02 -
  • Rinsing the orzo thoroughly with cold water is crucial. Warm pasta melts the feta and makes the dressing separate into a weird oily slick
  • The dressing can be made a day ahead and keeps beautifully in the refrigerator. In fact, the flavors meld together even more
  • I tried using frozen corn once in a pinch. It was edible but completely missed the point. You really need the char from fresh corn on the grill
03 -
  • Stand the corn upright in a bundt pan or bowl while cutting the kernels. It keeps the mess contained and your counter clean
  • Use a box grater to shred the cucumber if you want the dressing to really cling to every surface. Just squeeze out the excess water first

Go Back