Grilled Corn Orzo Scallion Dill

The first time I made this salad, I was hosting a last-minute summer dinner and realized I had absolutely no plan for a side dish. My neighbor had just dropped off some fresh corn from her garden, and I frantically threw together whatever was in my crisper drawer. Now it is the recipe everyone actually asks for, not the main course I spent hours stressing over.

I brought this to a Fourth of July potluck last year, and honestly, I was a little embarrassed because it was so simple. Three different people asked for the recipe, and my friend Sarah admitted she went back for thirds when no one was watching. Sometimes the uncomplicated dishes are the ones that steal the show.

Ingredients

• 1 cup (200 g) dry orzo pasta: This little rice-shaped pasta is perfect because it catches all that dressing in its curves, but any small pasta shape works in a pinch
• 3 ears fresh corn, husked: Fresh corn is non-negotiable here, the grilling creates these sweet smoky spots that make the whole salad sing
• 1 cup (140 g) cherry tomatoes, halved: They burst when you bite into them, releasing little pockets of brightness throughout every forkful
• 1 small English cucumber, diced: English cucumbers have thinner skin and fewer seeds, giving you nothing but crisp refreshing texture
• 1/2 red onion, finely diced: The key here is finely diced, you want the sharp flavor without overwhelming crunch in every bite
• 1/4 cup (30 g) feta cheese, crumbled: Totally optional but that salty creaminess against the sweet corn is something special
• 2 tablespoons fresh dill, chopped: Fresh dill has this delicate brightness that dried dill just cannot replicate, do not skip it
• 3 scallions, roughly chopped: These give you a mild onion flavor that blends seamlessly into the dressing without being harsh
• 1/4 cup (8 g) fresh dill, chopped: Yes, more dill in the dressing because this herb really carries the whole flavor profile
• 1/4 cup (60 ml) extra-virgin olive oil: This emulsifies everything into that gorgeous creamy consistency you want
• 2 tablespoons lemon juice: Fresh squeezed, always, and taste as you go because lemons vary wildly in acidity
• 1 tablespoon white wine vinegar: Adds just the right amount of tang without overpowering the delicate herbs
• 1 teaspoon Dijon mustard: This is not for flavor, it is the secret ingredient that keeps your dressing emulsified and creamy
• 1 clove garlic: One clove is plenty, raw garlic can be overwhelming and you want it to enhance, not dominate
• 1/2 teaspoon sea salt: Start here and adjust, remember the feta will add its own saltiness if you include it
• 1/4 teaspoon freshly ground black pepper: Freshly ground makes such a difference here, pre-ground has lost all its punch

Instructions

Fire up the grill:

Get your grill or grill pan heating to medium-high while you prep everything else, you want it nice and hot when the corn hits the grates

Get that corn charred:

Brush the corn lightly with olive oil and grill, turning every couple minutes, until you see those beautiful charred spots developing and the corn feels tender when you squeeze it, about 8 to 10 minutes

Cook the orzo:

While the corn cools slightly, boil your orzo in salted water until it is al dente, then drain and rinse under cold water until it is completely cool

Cut the kernels:

Once the corn is cool enough to handle, stand each ear in a bowl and carefully slice downward to remove all those gorgeous charred kernels

Blend the dressing:

Toss all the dressing ingredients into your blender or food processor and blitz until you have this vibrant green creamy concoction, taste and adjust the seasonings

Combine everything:

In a large bowl, gently toss together the cooled orzo, grilled corn, tomatoes, cucumber, red onion, and chopped dill until evenly distributed

Dress it up:

Pour that gorgeous green dressing over the salad and toss gently until everything is coated, then top with crumbled feta if you are using it

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My mom called me last week asking for this recipe because she had it at a friend's house and could not stop thinking about it. I had to laugh telling her it was the same salad I have been making for years, but somehow it hits different when someone else serves it to you.

Make It Yours

I have played around with this base recipe so many times and it never lets me down. Sometimes I add roasted red peppers for extra sweetness, or swap in basil for half the dill when I want something more Italian. The core formula stays the same, but the variations are endless.

Serving Suggestions

This salad is incredibly forgiving about serving temperature. I have served it straight from the fridge at summer picnics and let it come to room temperature on holiday buffets, and it is perfect either way. The only thing I would avoid is serving it piping hot, as the texture changes and the fresh herbs lose their bright punch.

Storage and Meal Prep

This salad keeps beautifully for three to four days in the refrigerator, which makes it my go-to for Sunday meal prep. The orzo actually gets better as it soaks up the dressing, though I sometimes add a splash more lemon or olive oil on day two to freshen it up.

• Store the dressing separately if you plan to make this more than a day ahead
• Bring the salad to room temperature for 20 minutes before serving leftovers
• The textures stay surprisingly crisp thanks to the sturdy vegetables

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Every summer I discover new ways to love this salad, and every summer it reminds me why simple food prepared with care is often the most memorable.

Recipe Questions & Answers

→ Can I make this ahead of time?

Absolutely. This dish actually improves after a few hours as the flavors meld together. Prepare everything up to a day in advance, store in the refrigerator, and bring to room temperature before serving. The orzo will absorb some dressing, so you may want to reserve a little extra for refreshing before serving.

→ What can I substitute for orzo pasta?

Farfalle, small shells, or even Israeli couscous work beautifully as alternatives. For gluten-free options, try quinoa, rice-based orzo, or chickpea pasta. The cooking time may vary slightly depending on your chosen substitute.

→ How do I grill corn without an outdoor grill?

A grill pan or cast-iron skillet works perfectly. Heat over medium-high, brush corn with oil, and turn occasionally until charred. You can also broil corn in the oven—place on a rack about 6 inches from the heat source for 8–10 minutes, turning frequently.

→ Is the dressing customizable?

Certainly. For more brightness, increase lemon juice. Prefer it creamier? Add a tablespoon of Greek yogurt. Fresh herbs like basil, parsley, or chives can complement or replace some dill. The dressing also doubles nicely as a sauce for grilled vegetables or fish.

→ How long does this keep in the refrigerator?

Properly stored in an airtight container, this keeps for 3–4 days. The vegetables will soften slightly, but the flavors continue to develop. Before serving leftovers, toss with a splash of olive oil or lemon juice to refresh everything.