Grilled Corn Orzo Salad (Printable Version)
Smoky grilled corn meets tender orzo in a bright, herbaceous scallion-dill dressing for the perfect summer side.
# Ingredient List:
→ Vegetables
01 - 2 ears fresh corn, husked
02 - 1 cup cherry tomatoes, halved
03 - 1/2 English cucumber, diced
04 - 3 scallions, thinly sliced
05 - 2 tablespoons fresh dill, chopped
06 - 2 cups baby arugula or spinach
→ Pasta
07 - 1 cup dry orzo pasta
→ Scallion Dill Dressing
08 - 1/4 cup extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon Dijon mustard
11 - 2 tablespoons plain Greek yogurt
12 - 1 tablespoon honey
13 - 2 tablespoons fresh dill, finely chopped
14 - 2 scallions, white and light green parts, finely chopped
15 - Salt and black pepper, to taste
→ Optional Garnish
16 - 1/4 cup crumbled feta cheese
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - Preheat a grill or grill pan over medium-high heat. Lightly brush the husked corn ears with olive oil. Place corn on the grill and cook, turning every 2-3 minutes, until kernels are lightly charred and tender, 8 to 10 minutes total. Remove from heat and let rest until cool enough to handle. Stand each ear upright and slice the kernels off the cob in strips.
03 - In a small bowl, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, Greek yogurt, honey, finely chopped dill, and finely chopped scallion whites and light greens. Whisk vigorously until smooth and emulsified. Season with salt and black pepper to taste.
04 - In a large salad bowl, combine the cooled orzo, grilled corn kernels, halved cherry tomatoes, diced cucumber, sliced scallions, chopped dill, and baby arugula. Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Transfer to a serving platter or individual plates. Sprinkle with crumbled feta cheese if desired. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The smoky sweetness of grilled corn paired with a creamy herb dressing is the kind of combination that makes people ask for the recipe before they even finish their plate.
- It holds up beautifully at room temperature, which means no last minute stress when you are hosting or bringing a dish to share.
02 -
- Underseasoning the dressing is the most common mistake since cold temperatures dull flavors, so make the dressing taste slightly too salty before you mix it in.
- Cutting the corn kernels off the cob into a deep bowl prevents them from flying everywhere, a lesson I learned after chasing kernels across my kitchen floor.
03 -
- Grill an extra ear of corn and save the kernels for tacos or omelets the next morning since you already have the grill hot.
- Letting the assembled salad rest in the fridge for thirty minutes before serving transforms it from good to unforgettable.