Grilled Corn Orzo Scallion Dill

The smell of corn hitting a hot grill still takes me back to my first apartment balcony, where I'd burn things on a tiny charcoal grill that I swore was 'charming.' I've since graduated to actual equipment, but that smoky sweetness remains irresistible.

Last summer I brought this to a potluck and watched my friend Sarah literally scrape her bowl clean with her fork. Now she texts me every July asking when I'm making 'that corn pasta thing' again.

Ingredients

• 1 cup dry orzo pasta: This tiny rice-shaped pasta absorbs the dressing beautifully while maintaining enough texture to stand up to the vegetables
• 3 ears fresh corn: Grilling fresh corn creates those sweet, smoky charred spots that canned or frozen corn simply cannot replicate
• 1 cup cherry tomatoes: Their sweetness balances the sharp onion and tangy dressing, plus they burst pleasantly when you bite into them
• 1 small English cucumber: English cucumbers have thinner skins and fewer seeds, adding crispness without overwhelming water content
• 1/2 red onion: Finely diced, it provides a sharp bite that cuts through the rich dressing and sweet corn
• 1/4 cup feta cheese: Totally optional, but that salty creaminess ties everything together if you're not keeping it vegan
• 2 tablespoons fresh dill: Fresh dill has a bright, grassy flavor that makes everything taste like summer
• 3 scallions: Both the white and green parts go into the dressing for maximum oniony flavor without the harsh bite of raw onion
• 1/4 cup fresh dill for dressing: Yes, there's dill in both the salad and the dressing because one generous handful simply isn't enough
• 1/4 cup extra-virgin olive oil: The fat that carries all those herb flavors and makes the dressing velvety rather than acidic
• 2 tablespoons lemon juice: Fresh lemon juice provides brightness that bottled lemon juice somehow lacks
• 1 tablespoon white wine vinegar: Adds a gentle tang that's softer than cider vinegar but more interesting than plain white vinegar
• 1 teaspoon Dijon mustard: The secret emulsifier that keeps your dressing from separating on you mid-meal
• 1 clove garlic: One clove is plenty since it's raw, lending background warmth rather than overwhelming garlic flavor
• 1/2 teaspoon sea salt: Start here and adjust, remembering that the feta and pasta water both add saltiness
• 1/4 teaspoon black pepper: Freshly ground pepper has more complexity than the pre-ground stuff in your shaker

Instructions

Get your grill going:

Heat a grill or grill pan to medium-high, about 400°F if you're using an indoor model with temperature control.

Give the corn some color:

Brush the husked corn lightly with olive oil, then grill for 8 to 10 minutes, turning every few minutes until you've got nice charred spots on all sides.

Cool and slice:

Let the corn rest until it's cool enough to handle, then stand each ear upright in a bowl and carefully cut the kernels from the cob with a sharp knife.

Cook the orzo:

Boil salted water and cook the orzo according to package directions until al dente, then drain immediately and rinse under cold water to stop the cooking.

Blend up the magic:

Toss all the dressing ingredients into a blender or food processor and blend until completely smooth, scraping down the sides once to catch any stubborn bits.

Assemble the salad:

In a large bowl, combine the cooled orzo, grilled corn, cherry tomatoes, cucumber, red onion, and those 2 tablespoons of chopped dill.

Bring it together:

Pour the dressing over the salad and toss gently until everything is evenly coated.

Finish and serve:

Sprinkle with feta if you're using it, then serve immediately or refrigerate for up to 3 days.

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This recipe became my go-to for summer gatherings after I realized it travels perfectly and never gets soggy like leafy salads do. I've made it for picnics, potlucks, and Tuesday night dinners alike.

Making It Your Own

Swap in farfalle or small shells if orzo feels too fussy, or use quinoa for a protein-packed, gluten-free version. Grilled zucchini or bell peppers work beautifully alongside the corn if your garden is overflowing.

Perfect Pairings

A chilled glass of crisp white wine like Sauvignon Blanc cuts through the richness of the dressing. For a heartier meal, serve alongside grilled chicken or shrimp, though it's substantial enough to stand alone as a light lunch.

Storage and Meal Prep

This salad actually improves after a few hours in the fridge as the flavors meld together. Store it in an airtight container for up to 3 days, though the crispness of the cucumbers will soften slightly over time.

• Keep the dressing separate if you're meal-prepping for the entire week
• Add fresh herbs right before serving to maintain their bright color and flavor
• The corn can be grilled a day ahead and kept refrigerated until assembly

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There's something deeply satisfying about a dish that celebrates summer's best flavors without requiring hours at a hot stove. This salad is the season in a bowl.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. This dish tastes even better after the flavors have time to meld. Prepare everything up to 24 hours in advance, storing the dressing separately and tossing just before serving. The orzo will absorb some dressing, so you may want to reserve a small amount to refresh before serving.

→ What can I use instead of orzo?

Small pasta shapes like farfalle, gemelli, or small shells work well. For a gluten-free option, use rice-shaped gluten-free pasta or cooked quinoa. Even Israeli couscous makes a lovely substitute with its slightly larger, chewier texture.

→ How do I grill corn without an outdoor grill?

A grill pan or cast-iron skillet works beautifully on the stovetop over medium-high heat. Alternatively, you can roast corn in a 450°F oven for 15-20 minutes, turning occasionally. The goal is achieving those charred spots that add smoky depth.

→ Can I use frozen corn?

Fresh corn on the cob is ideal for grilling, but frozen corn kernels work in a pinch. Sauté them in a hot skillet with a little oil until they develop golden, charred spots. It won't have exactly the same smoky flavor, but still creates a delicious result.

→ How long does the dressing keep?

The scallion dill dressing will stay fresh in an airtight container in the refrigerator for up to 5 days. The garlic and fresh herbs may intensify slightly over time. Give it a good stir before using, and thin with a little water or olive oil if needed.

→ What proteins pair well with this?

Grilled chicken, shrimp, or white fish complement the light flavors beautifully. For a vegetarian protein boost, add chickpeas, white beans, or diced avocado. It's also substantial enough to enjoy on its own for a lighter meal.