Grilled Corn Orzo Scallion Dill (Printable)
Smoky grilled corn meets tender orzo in this vibrant summer dish with crisp vegetables and zesty scallion dill dressing.
# What You'll Need:
→ Salad Components
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
→ 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
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
# Directions:
01 - Preheat grill or grill pan to medium-high heat (approximately 400°F).
02 - Lightly brush corn with olive oil and grill, turning occasionally, until charred in spots and tender, about 8-10 minutes. Allow to cool, then cut kernels from cobs.
03 - Cook orzo in salted boiling water according to package directions until al dente. Drain thoroughly and rinse with cold water to stop cooking process.
04 - Combine scallions, fresh dill, olive oil, lemon juice, white wine vinegar, Dijon mustard, garlic, sea salt, and black pepper in blender or food processor. Blend until smooth and creamy. Adjust seasoning to taste.
05 - In large mixing bowl, combine cooked orzo, grilled corn kernels, cherry tomatoes, cucumber, red onion, and chopped dill. Toss gently to distribute evenly.
06 - Pour scallion dill dressing over salad and toss to coat completely. Top with crumbled feta if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The dressing somehow manages to be creamy yet impossibly fresh, thanks to blending scallions and dill into the olive oil
- You can make everything ahead and let the flavors hang out together, which actually makes it taste better
02 -
- Rinse the orzo thoroughly with cold water after draining or it will continue cooking and turn into a gummy mess
- Let the corn cool before cutting, otherwise you will burn your fingers and the kernels will fly everywhere
03 -
- Make the dressing a day ahead and keep it in a jar, the flavors meld beautifully overnight
- If you are taking this somewhere, pack the dressing separately and toss right before serving so nothing gets soggy