Grilled Corn Orzo Salad (Printable)
Smoky grilled corn and tender orzo tossed in a creamy herb-packed scallion dill dressing.
# What You Need:
→ Salad Base
01 - 1 cup dry orzo pasta
02 - 2 large ears fresh 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 the 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, turning every couple of minutes, until the kernels are lightly charred and tender, 8 to 10 minutes total. Remove from the grill and let cool. Stand each ear upright and carefully slice the kernels off the cob.
03 - Place the scallions, dill, Greek yogurt, mayonnaise, olive oil, lemon juice, white wine vinegar, honey, salt, and pepper into a blender or food processor. Blend until the dressing is smooth and creamy. Taste and adjust seasoning as needed.
04 - In a large salad bowl, combine the cooled orzo, grilled corn kernels, cherry tomatoes, diced cucumber, red onion, crumbled feta, and chopped dill. Toss gently to distribute the ingredients evenly.
05 - Pour the scallion dill dressing over the salad and toss gently until everything is well coated. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The smoky char on the corn against the bright herby dressing is the kind of contrast that makes people ask for the recipe before they finish their first bite.
- Everything comes together in about forty minutes with zero fancy techniques required.
- It travels beautifully which means you will become the designated salad person at every potluck you attend.
02 -
- Do not dress the salad more than an hour before serving or the cucumbers will weep and dilute the dressing into something watery.
- The dressing tastes aggressively tart on its own but once it meets the sweet corn and plain pasta it balances out perfectly so trust the recipe.
03 -
- Cut the corn kernels directly into a large bowl standing the cob on its flat cut end so the kernels do not scatter across your counter.
- Let the grilled corn cool completely before adding it to the salad or it will wilt the fresh vegetables and melt the feta into an unappetizing paste.