Description
This refreshing Grilled Corn Orzo Salad with Scallion Dill Dressing is a perfect summer side dish that combines smoky, charred corn with tender orzo pasta. Tossed in a vibrant dressing made from fresh scallions, dill, lemon juice, and olive oil, this salad is light, flavorful, and easy to make — ideal for picnics, barbecues, or a healthy everyday meal.
Ingredients
Scale
Salad
- 2 ears fresh corn on the cob
- 1 cup orzo pasta
Dressing
- 3 scallions, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
Instructions
- Prepare Produce: Shuck the corn by removing the husks and silk, then rinse the scallions and dill under cold water to clean them thoroughly.
- Grill the Corn: Preheat your grill to medium-high heat. Brush the ears of corn lightly with olive oil to prevent sticking and impart flavor. Grill the corn for 10-15 minutes, turning occasionally, until the kernels are nicely charred and smoky. Remove and let cool before slicing off the kernels for the salad.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Drain the orzo and rinse it briefly under cold water to stop the cooking process and cool it for the salad.
- Make the Dressing: In a medium bowl, whisk together the olive oil, freshly squeezed lemon juice, chopped scallions, fresh dill, and a pinch of salt and pepper. Whisk until the mixture emulsifies into a smooth dressing.
- Combine Ingredients: In a large bowl, mix the grilled corn kernels with the cooked and cooled orzo. Pour the scallion dill dressing over the mixture and toss gently to evenly coat the salad with dressing.
- Serve: This salad can be served chilled or at room temperature. It pairs excellently with grilled meats or as a refreshing vegetarian option on its own.
Notes
- For extra flavor, add a handful of crumbled feta cheese or toasted pine nuts.
- You can substitute fresh dill with fresh parsley if dill is unavailable.
- If you don’t have access to a grill, you can char the corn under a broiler or roast it in a hot oven.
- Make sure to rinse the orzo under cold water to stop cooking and keep the pasta from clumping.
- This salad is best eaten within 1-2 days for freshness but can be stored covered in the refrigerator.
