Grilled Corn Orzo Scallion Dill

Last summer, my neighbor invited me over for an impromptu rooftop dinner and brought this shocking bright bowl of something that looked like sunshine. The corn had these gorgeous charred spots, and the dressing hit me with this incredible fresh kick I couldn't quite identify. I went back for thirds and made her promise to teach me her secrets before the corn season ended.

I made this for my sister's backyard birthday party and watched my nephew who claims to hate vegetables actually ask for the recipe. There is something deeply satisfying about seeing people's faces light up when they taste that first bite of sweet grilled corn against the tangy dressing.

Ingredients

• 1 cup (200 g) dry orzo pasta: This rice-shaped pasta is perfect because it catches all that dressing in its little curves
• 3 ears fresh corn, husked: Look for tight green husks and silks that feel slightly sticky, which means they are freshly picked
• 1 cup (140 g) cherry tomatoes, halved: The sweetness balances the sharp red onion perfectly
• 1 small English cucumber, diced: These have thinner skins so no peeling needed, just a quick wash and chop
• 1/2 red onion, finely diced: The key is keeping it tiny so you get flavor without that raw onion punch
• 1/4 cup (30 g) feta cheese, crumbled (optional): Salty creaminess that takes this from side dish to satisfying main
• 2 tablespoons fresh dill, chopped: Fresh is non-negotiable here, dried dill will not give you that bright pop
• 3 scallions, roughly chopped: Use both the white and green parts for the most flavor
• 1/4 cup (8 g) fresh dill: Yes, more dill in the dressing because this herb is the star of the show
• 1/4 cup (60 ml) extra-virgin olive oil: The base that brings everything together
• 2 tablespoons lemon juice: Freshly squeezed makes all the difference
• 1 tablespoon white wine vinegar: Adds a gentle brightness that won't overpower
• 1 teaspoon Dijon mustard: The secret to getting the dressing to emulsify properly
• 1 clove garlic: One clove is plenty since it will be raw in the dressing
• 1/2 teaspoon sea salt: Taste as you go since the feta adds salt too
• 1/4 teaspoon freshly ground black pepper: Freshly cracked gives you those little bursts of heat

Instructions

Fire up the grill:

Get your grill or grill pan nice and hot over medium-high heat while you prep everything else

Give the corn some char:

Brush those ears lightly with olive oil and grill them for about 8 to 10 minutes, turning every couple minutes until you see those beautiful dark spots forming

Cook the orzo:

Boil your pasta in well-salted water until it is tender but still has a little bite, then drain and rinse with cold water to stop it from getting mushy

Blend up that magic dressing:

Toss all your dressing ingredients into a blender and blitz until it turns into this gorgeous bright green smooth mixture

Prep the veggies while things cook:

Halve your cherry tomatoes, dice that cucumber nice and small, and finely mince the red onion so everything mixes evenly

Cut the corn off the cobs:

Once the corn has cooled enough to handle, stand each ear upright in a bowl and carefully slice downward to release all those golden kernels

Bring it all together:

Dump your cooled orzo, grilled corn, tomatoes, cucumber, onion, and chopped dill into your biggest bowl

Dress and toss:

Pour that bright green dressing over everything and fold it gently until every piece is coated

Finish with feta:

Sprinkle the crumbled feta on top if you are using it and serve it up while people are gathering around the table

Save

This salad has become my go-to for summer potlucks because it travels beautifully and actually tastes better after sitting for an hour. The orzo soaks up that dressing while the vegetables stay crisp and vibrant.

Making It Yours

Sometimes I swap in farfalle or those tiny little orecchiette when the grocery store is out of orzo, and honestly it works just as well. The key is choosing a pasta shape that has some texture to grab onto the dressing.

Perfect Pairings

I love serving this alongside grilled chicken or fish, but it absolutely stands on its own for a light lunch. That chilled glass of Sauvignon Blanc mentioned in the notes is not optional at my house.

Make It A Meal

For a heartier version that can stand alone as dinner, add some protein to make it more substantial. Here is how I like to bulk it up:

• Grilled chicken cut into bite sized pieces
• Sautéed shrimp with a little garlic and paprika
• Cannellini beans for a protein packed vegetarian option

Save

Enjoy every bite of this sunshine in a bowl, and do not be surprised when you find yourself craving it long after corn season is over.

Recipe Questions & Answers

→ Can I make this ahead of time?

Absolutely. This dish actually tastes better after the flavors have time to meld together. Prepare everything up to 24 hours in advance, store covered in the refrigerator, and bring to room temperature before serving.

→ What can I substitute for orzo pasta?

Farfalle, small shells, or Israeli couscous work well as alternatives. For gluten-free options, use brown rice couscous or quinoa. Just adjust cooking times according to package instructions.

→ How do I grill corn without an outdoor grill?

A grill pan or cast-iron skillet works perfectly. Preheat over medium-high heat, add oil-brushed corn, and turn frequently until charred spots appear. You can also broil corn in your oven, watching closely to prevent burning.

→ Can I use frozen corn instead?

Fresh corn provides the best texture and flavor, but frozen works in a pinch. Thaw completely, pat dry, then pan-sear in a hot skillet with oil to achieve some char before adding to the salad.

→ How long does the dressing keep?

The scallion dill dressing stays fresh in an airtight container for up to 5 days refrigerated. The vibrant green color may darken slightly over time, but flavor remains excellent. Give it a good whisk before using.

→ Can I add protein to make it more substantial?

Grilled chicken, shrimp, or even chickpeas make excellent additions. For vegetarian protein, consider adding cubed halloumi or avocado slices. Add these just before serving to maintain texture.