Grilled Corn Orzo Salad (Printer-friendly)

Smoky grilled corn meets tender orzo in a creamy herb-packed dressing for a fresh summer dish.

# What You 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 Make It:

01 - Cook the orzo according to package instructions. Drain, rinse under cold water, and set aside to cool completely.
02 - Preheat a grill or grill pan to medium-high heat. Lightly brush the corn ears with olive oil and grill, turning every couple of minutes, until kernels are lightly charred and tender, about 8 to 10 minutes. Let cool, then slice the kernels off the cobs.
03 - In a large 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 pepper to taste.
04 - Add the chopped scallions, dill, Greek yogurt, mayonnaise, extra-virgin olive oil, lemon juice, white wine vinegar, honey, and a pinch of salt and pepper to a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed.
05 - Pour the scallion dill dressing over the salad and toss gently until everything is evenly coated. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The dressing tastes like something from a fancy restaurant but comes together in minutes
  • It travels beautifully and actually tastes better after the flavors mingle
  • Everyone thinks you spent hours when it really comes together in under 40 minutes
02 -
  • The salad needs at least 15 minutes to sit after dressing so the orzo can absorb all that flavorful dressing
  • Grill the corn ahead of time and keep it in the fridge so this comes together even faster on busy days
03 -
  • Use a box grater to remove corn kernels if you dont want to turn on the grill it still tastes fantastic
  • Double the dressing and keep it in a jar for quick salads throughout the week

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