Grilled Corn Orzo Scallion Dill (Print Version)
Smoky grilled corn and tender orzo tossed with crisp vegetables in zesty scallion dill dressing.
# What You'll Need:
→ For the Salad
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
→ For the 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
# How to Cook:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Brush the corn lightly with olive oil and grill, turning occasionally, until charred in spots and tender, about 8 to 10 minutes. Let cool, then cut the kernels from the cobs.
03 - Cook orzo in salted boiling water according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
04 - In a blender or food processor, combine scallions, dill, olive oil, lemon juice, white wine vinegar, Dijon mustard, garlic, salt, and black pepper. Blend until smooth and creamy; adjust seasoning as needed.
05 - In a large bowl, combine cooked orzo, grilled corn kernels, cherry tomatoes, cucumber, red onion, and chopped dill. Toss gently.
06 - Pour the scallion dill dressing over the salad and toss to coat evenly.
07 - Top with crumbled feta if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The dressing is the kind of thing you'll want to drizzle on everything, not just this salad
- It actually tastes better after sitting in the fridge, making it perfect for make-ahead lunches
02 -
- Rinsing the cooked orzo with cold water isn't optional, it stops the pasta from turning into a gummy blob
- The dressing will taste quite sharp on its own but mellows beautifully once it coats the salad
03 -
- Use a bundt pan to catch corn kernels, placing the ear upright in the center hole to contain the mess
- Grill extra corn while you're at it and freeze the kernels for future recipes