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Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe

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4.3 from 67 reviews

  • Author: Patricia
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Grilled Corn Orzo Salad with Scallion Dill Dressing is a vibrant and refreshing summer salad featuring smoky grilled corn, tender orzo pasta, and a zesty homemade dressing packed with fresh dill and scallions. Perfect as a light main or a flavorful side dish, this recipe combines simple, wholesome ingredients for a delightful and colorful meal.

Ingredients

Salad Ingredients

  • 1 cup orzo pasta
  • 2 ears of corn, husked
  • 1 cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • ¼ cup red onion, finely chopped

Dressing Ingredients

  • ¼ cup fresh dill, chopped
  • 2 tablespoons scallions, sliced
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste

Instructions

  1. Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente. Drain the pasta and set it aside to cool completely.
  2. Grill the Corn: Preheat your grill to medium-high heat. Place the husked ears of corn directly on the grill. Cook for 10 to 12 minutes, turning occasionally to evenly char the kernels on all sides. Remove the corn from the grill and allow it to cool until safe to handle.
  3. Cut the Corn Kernels: Using a sharp knife, carefully cut the kernels off the cooled corn cobs. Discard the empty cobs and place the kernels into a large mixing bowl.
  4. Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until well combined. Stir in the freshly chopped dill and sliced scallions to infuse the dressing with vibrant flavor.
  5. Combine Ingredients: Add the cooled orzo pasta, grilled corn kernels, halved cherry tomatoes, diced cucumber, and chopped red onion into the large bowl with the corn. Gently toss to mix all ingredients thoroughly.
  6. Add Dressing: Pour the scallion dill dressing over the combined ingredients in the bowl. Toss gently once again, ensuring the dressing evenly coats the entire salad.
  7. Adjust Seasoning: Taste the salad and add additional salt and pepper as needed to enhance the flavors according to your preference.
  8. Chill (Optional): For the best flavor development, cover the salad and refrigerate it for about 30 minutes before serving. This allows the flavors to meld beautifully.
  9. Serve: Before serving, give the salad one last gentle toss to redistribute the dressing. Serve chilled or at room temperature as a refreshing side or light meal.

Notes

  • The salad can be made a few hours ahead and refrigerated to deepen the flavors.
  • If you don’t have a grill, you can roast the corn in the oven at 425°F for 15-20 minutes, turning occasionally, to get similar charred flavor.
  • Use gluten-free orzo if you need a gluten-free option.
  • For added protein, consider mixing in some grilled chicken or chickpeas.
  • This salad pairs wonderfully with grilled meats or as a standalone vegetarian dish.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Find it online: https://patriciarecipes.com/grilled-corn-orzo-salad-with-scallion-dill-dressing-recipe/