Grilled Corn Orzo Salad

The smell of corn hitting a hot grill is enough to make me drop whatever I am doing and walk straight outside.

I brought this to a backyard potluck last July and watched three people scoop seconds before the burgers were even ready.

Ingredients

• 2 ears fresh corn, husked: Fresh summer corn is non negotiable here because frozen or canned simply will not give you that smoky char.
• 1 cup cherry tomatoes, halved: They add a sweet pop of juiciness that balances the earthy orzo.
• 1/2 English cucumber, diced: English cucumbers have fewer seeds and a crisper bite.
• 3 scallions, thinly sliced: Reserve these for the salad itself, separate from the ones in your dressing.
• 2 tbsp fresh dill, chopped: Add this right before serving so the fragrance stays bright and grassy.
• 2 cups baby arugula or spinach: Arugula adds a peppery kick that I personally love with grilled flavors.
• 1 cup dry orzo pasta: Cook it just past al dente since it firms up again when cooled.
• 1/4 cup extra virgin olive oil: This is the body of your dressing, so use something fruity and good.
• 2 tbsp fresh lemon juice: Roll the lemon on the counter before juicing to get every last drop.
• 1 tbsp Dijon mustard: It emulsifies the dressing and gives a gentle, sharp backbone.
• 2 tbsp plain Greek yogurt: This adds creaminess without heaviness and helps the dressing cling to every kernel.
• 1 tbsp honey: A touch of sweetness rounds out the acidity from the lemon.
• 2 tbsp fresh dill, finely chopped (for dressing): Finer chopping releases more oils and intensifies the flavor.
• 2 scallions, white and light green parts, finely chopped (for dressing): The white parts have the most oniony bite, which is exactly what the dressing needs.
• Salt and black pepper, to taste: Season the dressing aggressively, since the pasta will absorb a lot of it.
• 1/4 cup crumbled feta cheese (optional): Salty, crumbly feta on top turns this from a side dish into something worthy of a lunch plate.

Instructions

Get the orzo going:

Boil the orzo in well salted water according to the package, then drain and rinse under cold water so the grains do not stick together into a sad clump.

Char that corn:

Brush the husked ears with a thin coat of olive oil and grill over medium high heat, turning every couple of minutes, until you see deep golden spots and a little blistering, about 8 to 10 minutes.

Whisk the dressing:

Combine the olive oil, lemon juice, Dijon, yogurt, honey, finely chopped dill, and finely chopped scallions in a bowl and whisk until creamy and smooth.

Bring it all together:

Slice the cooled corn kernels off the cobs into a large bowl, add the orzo, tomatoes, cucumber, sliced scallions, chopped dill, and arugula, then pour the dressing over and toss gently.

Finish and serve:

Crumble feta over the top if you are using it, give one last gentle toss, and serve it chilled or at room temperature.

Pin It

The first time I made this I ate the leftover corn kernels straight off the cutting board before they ever made it into the bowl.

What to Serve Alongside It

This salad sits happily next to grilled chicken thighs, buttery salmon, or a plate of smoked ribs.

Making It Ahead

You can cook the orzo and grill the corn a full day in advance and store them separately in the fridge.

Little Things That Help

A few small habits make a big difference with this recipe and any grilled salad really.

• Toss the warm corn with a pinch of salt right off the grill so it absorbs seasoning while the kernels are still porous.
• Hold back a spoonful of dressing and drizzle it on right before serving since the pasta soaks up moisture overnight.
• Use the sharpest knife you have for cutting kernels off the cob because a dull one mashes them instead of slicing cleanly.

Pin It

Summer cooking should feel easy and generous, and this salad is exactly that.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the salad up to 24 hours in advance. Store the dressing separately and toss everything together just before serving for the freshest texture and flavor.

→ What can I substitute for orzo pasta?

Small pasta shapes like couscous, farro, or quinoa work well as substitutes. For a gluten-free option, use gluten-free orzo or rice-shaped pasta alternatives available at most grocery stores.

→ How do I grill corn without a grill?

You can char the corn directly over a gas stovetop flame, use a broiler set on high, or cook the kernels in a hot cast-iron skillet until they develop a smoky char. All methods take about 8-10 minutes.

→ Is this dish suitable for vegans?

With simple swaps it can be. Replace the Greek yogurt with a plant-based yogurt, omit the honey or use maple syrup instead, and skip the feta cheese. The salad remains flavorful and satisfying.

→ How long do leftovers last in the fridge?

Leftovers stay fresh in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some dressing over time, so you might want to add a splash of olive oil and lemon juice before serving.

→ What protein pairs well with this salad?

Grilled chicken, shrimp, or salmon are excellent additions. For a vegetarian protein boost, try adding chickpeas, white beans, or toasted pine nuts to make it a more substantial meal.