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
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.
07 - Top with crumbled feta if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The way smoky grilled corn plays against cool crisp vegetables feels like summer on a fork
  • This dressing keeps everything vibrant and fresh for days, making it your new work lunch MVP
02 -
  • Dont skip rinsing the cooked orzo with cold water, it keeps the pasta from becoming a gummy mess
  • The salad needs at least 30 minutes in the fridge for the flavors to really meld together
03 -
  • Use a box grater to remove corn kernels if you dont want to drag out the grill, it wont have the same smoky flavor but still works beautifully
  • Taste the dressing before adding it to the salad, lemons vary in acidity and you might need more salt or acid

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