Grilled Corn Orzo Salad (Print Version)

Smoky grilled corn and tender orzo tossed in a creamy herb-packed scallion dill dressing. A perfect summer dish.

# What You'll Need:

→ Salad Base

01 - 1 cup dry orzo pasta
02 - 2 large ears corn, husked
03 - 1 cup cherry tomatoes, halved
04 - 1/2 English cucumber, diced
05 - 1/3 cup red onion, finely diced
06 - 1/4 cup feta cheese, crumbled
07 - 1/4 cup fresh dill, roughly chopped
08 - Salt and black pepper, to taste

→ Scallion Dill Dressing

09 - 3 scallions, chopped
10 - 1/3 cup fresh dill, chopped
11 - 1/2 cup Greek yogurt
12 - 2 tablespoons mayonnaise
13 - 3 tablespoons extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon white wine vinegar
16 - 1 teaspoon honey
17 - Salt and black pepper, to taste

# Steps:

01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain well, rinse under cold running water to halt cooking, and set aside to cool completely.
02 - Preheat a grill or grill pan to medium-high heat. Lightly brush the husked corn ears with olive oil. Grill for 8 to 10 minutes, turning every couple of minutes, until kernels are tender and lightly charred in spots. Remove from heat and let cool. Stand each ear upright and slice the kernels off the cob.
03 - Combine the scallions, fresh dill, Greek yogurt, mayonnaise, extra-virgin olive oil, lemon juice, white wine vinegar, honey, salt, and black pepper in a blender or food processor. Blend until completely smooth. Taste and adjust seasoning as needed.
04 - In a large serving bowl, combine the cooled orzo, grilled corn kernels, halved cherry tomatoes, diced cucumber, finely diced red onion, crumbled feta cheese, and chopped fresh dill. Season with salt and black pepper to taste.
05 - Pour the scallion dill dressing over the assembled salad. Toss gently until all ingredients are evenly coated. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The smoky char on the corn against the cool creamy dressing is the kind of contrast that makes you go back for thirds.
  • It comes together in about forty minutes and actually tastes better after sitting in the fridge for a bit.
  • The dressing doubles as a dip or a spread for sandwiches so you will want to memorize it.
02 -
  • Do not skip rinsing the orzo after cooking because residual heat will turn it into a gummy sticky mess that no amount of dressing can fix.
  • The dressing thickens considerably in the fridge so if you are making it ahead loosen it with a splash of water or extra lemon juice before tossing.
  • Letting the salad rest for at least thirty minutes before serving allows the flavors to meld and the orzo to absorb the dressing which transforms the entire dish.
03 -
  • Cut the corn kernels off the cob over a deep bowl and hold the cob upright because kernels will fly everywhere otherwise and you will find them on your floor for a week.
  • If you cannot find good fresh corn roasting frozen corn on a sheet pan at high heat until it gets some color is a surprisingly decent backup that still delivers on flavor.

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