This Grilled Corn Orzo Salad with Scallion Dill Dressing brings together sweet charred corn kernels, al dente orzo, juicy cherry tomatoes, and tangy feta, all coated in a silky scallion dill dressing that sings of lemon and garlic. It’s the perfect summer side dish or picnic star—bright, creamy, and bursting with fresh herbs in every bite. Once you try it, you’ll be reaching for this recipe all season long!
Key Ingredients
To build this vibrant, summery pasta salad, you’ll need simple ingredients that pack a flavor punch:
- 1 cup orzo pasta: Tender, rice-shaped pasta that holds onto the creamy dressing.
- 2 ears corn: Grilled until lightly charred for sweet, smoky kernels.
- 2 tablespoons olive oil: Adds richness and helps char the corn and whisk into the dressing.
- 1 cup cherry tomatoes, halved: Bursting with juicy sweetness and vibrant color.
- 1/4 cup red onion, finely chopped: Provides a sharp, savory bite.
- 1/4 cup feta cheese, crumbled: Brings tangy creaminess and a Mediterranean flair.
- 2 tablespoons fresh parsley, chopped: Brightens the salad with herbal freshness.
- 1/4 cup plain Greek yogurt: Creates a silky base for the tangy dressing.
- 2 tablespoons mayonnaise: Adds extra creaminess and body to the dressing.
- 3 scallions, thinly sliced: Pungent, onion-like crunch folded into the dressing.
- 2 tablespoons fresh dill, chopped: Imparts an herbaceous, lemony aroma.
- 1 tablespoon lemon juice: Lifts the dressing with bright acidity.
- 1 teaspoon lemon zest: Intensifies the citrus flavor.
- 1 clove garlic, minced: Delivers savory depth and a hint of spice.
- Salt to taste: Balances flavors and enhances sweetness.
- Black pepper to taste: Adds a warm, subtle heat.
How To Make Grilled Corn Orzo Salad with Scallion Dill Dressing
Grilling the corn until it’s kissed with char, cooking the orzo to perfect al dente, and whisking up a luscious scallion dill dressing are the key steps to this salad’s success. You’ll build layers of flavor and texture—from smoky corn kernels to creamy feta and tangy, herby dressing—before a final chill that lets everything meld into one irresistible dish.
1. Preheat grill to medium-high heat, ensuring the grates are clean and lightly oiled so the corn doesn’t stick.
2. Brush corn with 1 tablespoon olive oil and season evenly with salt and pepper to enhance the natural sweetness.
3. Grill corn for 8 to 10 minutes, turning occasionally, until all sides have light char marks.
4. Cook orzo according to package instructions until al dente, then drain and rinse under cold water to stop cooking and prevent clumping.
5. Whisk together Greek yogurt, mayonnaise, scallions, dill, lemon juice, lemon zest, garlic, remaining olive oil, salt, and pepper in a medium bowl to form a smooth dressing.
6. Slice kernels off the warm, grilled corn and combine them in a large bowl with the cooled orzo, cherry tomatoes, red onion, parsley, and feta.
7. Pour the scallion dill dressing over the salad and toss gently to coat every ingredient evenly.
8. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and intensify.
Serving Suggestions
Once your Grilled Corn Orzo Salad with Scallion Dill Dressing has chilled, it’s ready to shine at any gathering or weeknight meal. This versatile salad can stand on its own or complement a variety of mains, bringing color, creaminess, and fresh herbs to your table. Here are a few fun ways to plate and serve:
- Serve in a large bowl with extra whole cherry tomatoes scattered on top for a vibrant, colorful display.
- Pair with grilled chicken or fish for a balanced plate that combines protein with bright, fresh veggies.
- Scoop onto lettuce wraps for a light, low-carb twist that’s perfect for lunch or casual snacking.
- Garnish with extra fresh dill and a drizzle of lemon juice just before serving to enhance the bright, herby notes.
Tips For Perfect Grilled Corn Orzo Salad with Scallion Dill Dressing
To elevate this salad from great to unforgettable, timing and texture are everything. Planning ahead by making the dressing early allows the scallions and dill to infuse their flavors deeply into the creamy base. A super-hot grill gives the corn those irresistible char marks and a touch of smokiness. If fresh corn is out of season, thawed frozen kernels work beautifully after a quick pat dry and sizzle on the grill. And when it comes to leftovers, proper storage means you’ll enjoy the same creamy, tangy goodness for days to come. With these friendly tips, you’ll nail every step and impress every guest!
- Make the dressing a day ahead to deepen the flavors.
- Use frozen corn if fresh ears are unavailable; thaw and pat dry before grilling.
- Stir in diced avocado just before serving for extra creaminess.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
How To Store It
Keeping your salad fresh and flavorful is easy when you follow a few simple steps. Proper storage not only preserves the creamy texture of the dressing but also keeps the orzo and veggies crisp. Whether you’re stashing extra portions for a busy week or saving your picnic leftovers, these methods will help you enjoy that bright, herby taste again and again.
- Airtight container: Transfer the salad into an airtight container and refrigerate for up to 3 days to preserve freshness.
- Separate dressing: If you’ve made the scallion dill dressing in advance, store it in a sealed jar in the refrigerator for up to 24 hours and stir well before pouring over the salad.
Frequently Asked Questions
Here are some quick answers to common questions about this salad:
- Q: How long does it take to prepare and chill the Grilled Corn Orzo Salad with Scallion Dill Dressing?
A: Active prep and cooking time is about 30 minutes—8 to 10 minutes for grilling the corn, 10 minutes to cook and cool the orzo, and 10 minutes to whisk the dressing and assemble. After tossing the salad, you should refrigerate it for at least 30 minutes to allow flavors to meld, bringing the total time to roughly one hour.
- Q: Can I make the scallion dill dressing in advance, and how should I store it?
A: Yes. You can prepare the dressing up to one day ahead to deepen the flavors. Store it in an airtight container in the refrigerator. Before using, give it a good stir or shake to reincorporate any separated ingredients, then pour it over the assembled salad just before serving or as specified.
- Q: What substitutions can I make if I don’t have fresh corn or want a dairy-free option?
A: If fresh ears are unavailable, you can use thawed frozen corn, patted dry, then grilled or sautéed until lightly charred. For a dairy-free dressing, replace the Greek yogurt and mayonnaise with vegan yogurt and vegan mayo, and omit the feta or swap it for a dairy-free crumbled cheese alternative.
- Q: How do I prevent the orzo from clumping once it’s cooked?
A: After cooking the orzo until al dente, drain it and rinse under cold water until cool. Toss it immediately with a drizzle of olive oil to lightly coat the pasta; this helps prevent sticking and keeps the grains separate when you combine it with the other salad ingredients.
- Q: What are some serving suggestions and possible additions to customize this salad?
A: Serve the salad chilled or at room temperature alongside grilled chicken, fish, or crusty bread. For extra creaminess, stir in diced avocado just before serving. You can also add chopped cucumbers, bell peppers, or a handful of arugula for more color and crunch.
- Q: How should I store leftovers and how long will they stay fresh?
A: Store any leftovers in an airtight container in the refrigerator for up to three days. Before eating, give the salad a gentle toss and, if needed, add a splash of lemon juice or olive oil to revive the flavors and texture.
- Q: Can I adjust the seasoning if I find the dressing too tangy or mild?
A: Absolutely. If the dressing is too tangy, add a teaspoon of honey or a bit more mayonnaise to balance the acidity. If it’s too mild, increase the lemon juice by another teaspoon, add extra chopped dill or scallions, or a pinch of garlic powder to boost flavor intensity.
What Makes This Special
This salad shines because it perfectly balances sweet, smoky grilled corn with tender orzo and a creamy, herb-packed dressing that’s brightened by lemon and garlic. The playful contrast of textures—from crisp cherry tomatoes and red onion to crumbled feta—keeps every bite interesting. It’s an intermediate-level recipe that feels fancy enough for entertaining yet straightforward for weeknight cooking. Go ahead and print it, save it, and keep it handy all summer. If you whip this up, drop a comment or question below—I’d love to hear how it turns out or help troubleshoot any kitchen adventures!
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Grilled Corn Orzo Salad with Scallion Dill Dressing
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dishes
Description
Charred corn and al dente orzo mingle with juicy cherry tomatoes and tangy feta, all coated in a silky scallion dill dressing that tastes of lemon and garlic. Chill to let the flavors burst with every bite.
Ingredients
- 1 cup orzo pasta
- 2 ears corn
- 2 tablespoons olive oil
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup feta cheese crumbled
- 2 tablespoons fresh parsley chopped
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 3 scallions thinly sliced
- 2 tablespoons fresh dill chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic minced
- Salt to taste
- Black pepper to taste
Instructions
- Preheat grill to medium-high heat.
- Brush corn with 1 tablespoon olive oil and season with salt and pepper.
- Grill corn 8 to 10 minutes, turning occasionally, until lightly charred.
- Meanwhile, cook orzo according to package instructions until al dente, then drain and rinse under cold water.
- In a medium bowl whisk together Greek yogurt, mayonnaise, scallions, dill, lemon juice, lemon zest, garlic, remaining olive oil, salt, and pepper.
- Slice kernels off the grilled corn and add them to a large bowl with orzo, cherry tomatoes, red onion, parsley, and feta.
- Pour the scallion dill dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Make the dressing a day ahead to deepen the flavors.
- Use frozen corn if fresh ears are unavailable; thaw and pat dry before grilling.
- Stir in diced avocado just before serving for extra creaminess.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.