Grilled Corn Orzo Salad (Printable)

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

# What You'll Need:

→ Salad

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

# How-To 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, rotating every 2–3 minutes, until kernels are tender and lightly charred with visible grill marks, 8–10 minutes total. Remove from heat and let cool. Stand each ear upright and slice kernels off the cob.
03 - Combine scallions, fresh dill, Greek yogurt, mayonnaise, olive oil, lemon juice, white wine vinegar, honey, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as desired.
04 - In a large serving bowl, combine the cooled orzo, grilled corn kernels, halved cherry tomatoes, diced cucumber, finely diced red onion, crumbled feta, and chopped dill. Season with salt and black pepper, then pour the scallion dill dressing over the top. Toss gently until everything is evenly coated.
05 - Serve immediately at room temperature or chill for 15–20 minutes before serving for best flavor development. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

# Expert Advice:

01 -
  • The combination of smoky charred corn and cool creamy dressing is the kind of contrast that makes you go back for thirds.
  • It comes together in forty minutes flat and tastes even better after sitting in the fridge for a few hours.
  • You can serve it warm, chilled, or at room temperature and it never disappoints.
02 -
  • Do not skip rinsing the orzo after draining or it will turn into a gummy clumpy mess that no amount of dressing can fix.
  • The dressing thickens considerably as it chills so if you are making it ahead add a splash of water or lemon juice before serving to loosen it back up.
03 -
  • Grill an extra ear of corn and eat it plain with butter while you cook because you deserve a snack and it makes the whole process more enjoyable.
  • The dressing doubles beautifully so make extra and keep it in a jar in the fridge for drizzling over roasted vegetables grain bowls or plain rice all week long.

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