Grilled Corn Orzo Salad (Print Version)
Smoky grilled corn and tender orzo tossed in a bright scallion-dill dressing for a fresh summery dish.
# What You'll Need:
→ Vegetables
01 - 2 ears fresh corn, husked
02 - 1 cup cherry tomatoes, halved
03 - 1/2 English cucumber, diced
04 - 3 scallions, thinly sliced
05 - 2 tablespoons fresh dill, chopped
06 - 2 cups baby arugula or spinach
→ Pasta
07 - 1 cup dry orzo pasta
→ Scallion Dill Dressing
08 - 1/4 cup extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon Dijon mustard
11 - 2 tablespoons plain Greek yogurt
12 - 1 tablespoon honey
13 - 2 tablespoons fresh dill, finely chopped
14 - 2 scallions, white and light green parts, finely chopped
15 - Salt and black pepper, to taste
→ Optional Garnish
16 - 1/4 cup crumbled feta cheese
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente. Drain well, rinse thoroughly under cold running water to halt cooking, and set aside to cool completely.
02 - Preheat a grill or grill pan over medium-high heat. Lightly brush the husked corn ears with olive oil. Place on the grill and cook for 8 to 10 minutes, turning every couple of minutes, until the kernels are lightly charred and tender. Remove from the grill and let rest until cool enough to handle. Stand each cob upright and carefully slice the kernels off in strips.
03 - In a small mixing bowl, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, Greek yogurt, honey, finely chopped dill, and minced scallions. Whisk vigorously until the dressing is smooth and well emulsified. Season with salt and black pepper to taste.
04 - In a large salad bowl, combine the cooled orzo, grilled corn kernels, halved cherry tomatoes, diced cucumber, sliced scallions, chopped dill, and baby arugula. Pour the scallion dill dressing over the top and toss gently until all ingredients are evenly coated.
05 - Transfer to a serving platter or individual plates. Sprinkle with crumbled feta cheese if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The smoky char on the corn plays beautifully against the bright, tangy dressing, and you will want to put that dressing on everything.
- It comes together in under an hour, uses no fancy equipment, and tastes even better the next day after the flavors mingle in the fridge.
02 -
- Underseason the dressing and the whole salad will taste flat, so taste it before mixing and add more salt than you think you need.
- Grilling the corn too gently is a missed opportunity, because those dark charred bits are where all the magic lives.
03 -
- If your dressing breaks or looks greasy, whisk in a teaspoon of warm water to bring it back together instantly.
- For the best texture, let the assembled salad rest in the fridge for at least 30 minutes before eating so the flavors settle and marry.