Grilled Corn Orzo Scallion Dill (Printable Version)
Smoky grilled corn and tender orzo tossed with crisp vegetables in a zesty scallion dill dressing. Perfect for summer gatherings.
# What You Need:
→ For the Salad
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 (optional)
07 - 2 tablespoons fresh dill, chopped
→ For the 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 (about 1 lemon)
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
# How-To:
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, about 8 to 10 minutes. Let cool, then cut the kernels from the cobs.
03 - Meanwhile, 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 Tips:
01 -
- The grilled corn brings this incredible smoky sweetness that you just cannot get from boiled kernels
- This dressing has become my go-to for pretty much everything else in my life now too
02 -
- Rinse your orzo thoroughly with cold water after draining or you will end up with a gummy, clumpy situation
- The dressing needs at least 30 minutes to meld with the pasta, so make it ahead if you can
03 -
- Let the grilled corn cool slightly before cutting, or you will burn your fingers every single time
- If the dressing feels too thick, add water one teaspoon at a time until it reaches your desired consistency