Grilled Corn Orzo Salad with Scallion Dill Dressing brings smoky, charred sweetness to tender orzo pasta, tossed with bright cherry tomatoes, crisp red pepper, and fresh herbs. A creamy scallion-dill dressing ties everything together in a light, breezy bowl that’s perfect for lunch or potlucks. Ready in under an hour, it’s a beginner-friendly crowd-pleaser you’ll want to make on repeat this summer!
Key Ingredients
Let’s gather the essentials to build those vibrant flavors in this Grilled Corn Orzo Salad with Scallion Dill Dressing:
- 1 cup orzo pasta: A small, rice-shaped pasta that soaks up dressing and provides a satisfying base.
- 2 ears corn: The star ingredient—grilled until charred for sweet, smoky pops of flavor.
- 2 tablespoons olive oil for grill: Coats the corn to help it char beautifully without sticking.
- 2 tablespoons olive oil for dressing: Adds silky richness and helps emulsify the scallion-dill dressing.
- Salt to taste: Enhances all the bright flavors while seasoning both corn and orzo.
- Pepper to taste: Adds a gentle kick and balances the creamy dressing.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness and acidity for contrast.
- 1/2 cup red bell pepper, diced: Crunchy, sweet crunch that brightens every bite.
- 1/4 cup red onion, finely chopped: Sharp, savory notes to cut through the creamy dressing.
- 1/4 cup fresh parsley, chopped: Fresh herbiness to lift and light up the salad.
- 1/4 cup fresh dill, chopped: Distinctive, aromatic flavor that pairs with scallions.
- 3 scallions, sliced: Mild onion flavor dispersed throughout the creamy dressing.
- 2 tablespoons mayonnaise: Creates a luscious base for the scallion-dill dressing.
- 1 tablespoon lemon juice: Brings bright acidity to balance the richness.
- 1 teaspoon Dijon mustard: Adds tangy depth and helps thicken the dressing.
- 1 teaspoon honey: A touch of sweetness to round out the tangy components.
How To Make Grilled Corn Orzo Salad with Scallion Dill Dressing
This recipe is all about layering textures and flavors, from perfectly grilled corn to al dente orzo and a creamy, herby dressing. You’ll grill, cook, chop, and toss, then let everything chill so the flavors can mingle. In under an hour, you’ll have a colorful, crowd-friendly salad ready to brighten any table.
1. Preheat a grill or grill pan over medium-high heat to ensure those beautiful char marks on the corn.
2. Brush the corn with 2 tablespoons olive oil for grill and season generously with salt and pepper to build flavor.
3. Place the corn on the grill, turning occasionally so each side gets a nice char, about 10 minutes total.
4. Remove the corn from the heat and let it rest briefly, then use a sharp knife to cut the kernels off the cobs.
5. Cook the orzo according to package instructions until al dente; drain and rinse under cold water to stop cooking.
6. Combine in a large bowl the cooled orzo, grilled corn kernels, cherry tomatoes, red bell pepper, red onion, and parsley.
7. Whisk together in a small bowl the mayonnaise, sliced scallions, chopped dill, 2 tablespoons olive oil for dressing, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
8. Pour the scallion-dill dressing over the salad ingredients and toss gently until every morsel is evenly coated.
9. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors fully develop.
Serving Suggestions
Once your Grilled Corn Orzo Salad with Scallion Dill Dressing is chilled and ready, these serving ideas will make it shine at any gathering.
- Serve it in individual mason jars for a fun, portable lunch or picnic option.
- Pair with grilled chicken or shrimp skewers for added protein and a complete meal.
- Top with crumbled feta or goat cheese for a tangy, creamy contrast.
- Garnish with extra fresh dill and lemon wedges to highlight the herbal, citrus notes.
Tips For Perfect Grilled Corn Orzo Salad with Scallion Dill Dressing
This scallion-dill orzo salad is all about balance—smoky, creamy, fresh, and a little sweet. Keep these friendly pointers in mind as you prep and toss, and you’ll have a salad that’s bursting with flavor and texture every time.
- You can substitute Greek yogurt for mayonnaise for a lighter dressing.
- For extra smokiness, char the corn directly on an open flame.
- Salad can be made a day ahead to allow flavors to develop further.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
How To Store It
To keep your Grilled Corn Orzo Salad with Scallion Dill Dressing tasting its best, store and handle it properly so it stays fresh and vibrant.
- Airtight Container: Transfer the salad into a sealed container to prevent it from absorbing fridge odors and to lock in moisture.
- Refrigerate Immediately: Chill the salad promptly after tossing to maintain crisp veggies and fresh herbs.
- Keep Cold: Store in the coldest part of the fridge (not the door) to slow bacterial growth.
- Re-stir Before Serving: Give the salad a gentle toss before plating to redistribute any dressing that may have settled.
Frequently Asked Questions
Here are some quick answers to common questions about this refreshing salad:
- Q: How long does it take to prepare this Grilled Corn Orzo Salad with Scallion Dill Dressing?
It takes about 30 minutes to prepare the ingredients and cook the orzo and corn, plus an additional 30 minutes of chilling time in the refrigerator before serving to allow flavors to meld.
- Q: How many servings does this recipe yield?
This recipe yields approximately four side-dish servings, with each serving being about one cup of salad. You can easily scale up the quantities for larger gatherings.
- Q: Can I make the dressing ahead of time?
Yes, you can whisk together the mayonnaise, scallions, fresh dill, olive oil, lemon juice, Dijon mustard, honey, salt, and pepper up to one day in advance. Store it in an airtight container in the refrigerator and give it a good stir before tossing with the salad.
- Q: What’s the best way to store leftovers and how long will they last?
Store any leftover salad in an airtight container in the refrigerator for up to three days. If the salad absorbs too much dressing and seems dry, drizzle a little extra olive oil and a squeeze of lemon juice before serving again.
- Q: Can I substitute Greek yogurt for mayonnaise, and will it change the flavor?
You can substitute Greek yogurt in a 1:1 ratio for mayonnaise to lighten the dressing. The flavor will be tangier and slightly less rich. You may want to reduce the lemon juice by half a teaspoon if you prefer a milder tang.
- Q: What can I use if I don’t have fresh dill on hand?
If you don’t have fresh dill, you can use 1 teaspoon of dried dill weed as a substitute. Keep in mind that dried herbs are more concentrated, so add it gradually and adjust to taste. Alternatively, extra parsley or chives can add fresh herbal notes.
- Q: How can I adapt this recipe to be vegan?
To make this recipe vegan, replace the mayonnaise with a vegan mayonnaise or a blend of dairy-free yogurt and olive oil. Swap honey for maple syrup or agave. Ensure your orzo is egg-free or opt for another small pasta shape that’s vegan-friendly.
What Makes This Special
This Grilled Corn Orzo Salad with Scallion Dill Dressing stands out thanks to its playful mix of charred corn, tender orzo, crisp veggies, and herby, tangy dressing that’s as easy as it is delicious. Whether you’re new to grilling or aiming to jazz up your lunch routine, this salad delivers bright summer vibes in every bite. Feel free to print out this article and tuck it into your recipe binder for picnics, potlucks, or sunny afternoon meals—and let me know in the comments how it turns out or if you have any questions!
Grilled Corn Orzo Salad with Scallion Dill Dressing
Description
Sweet grilled corn kernels and al dente orzo join cherry tomatoes, red peppers, and fresh herbs in a lively bowl, all coated in a creamy scallion-dill dressing that’s tangy and rich.
Ingredients
Instructions
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Preheat a grill or grill pan over medium-high heat.
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Brush the corn with olive oil for grill and season with salt and pepper.
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Place the corn on the grill and cook, turning occasionally, until charred all over, about 10 minutes.
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Remove the corn from the grill and let it cool slightly before cutting the kernels off the cobs.
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Meanwhile, cook the orzo according to package instructions, then drain and rinse under cold water.
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In a large bowl combine the cooked orzo, grilled corn kernels, cherry tomatoes, red bell pepper, red onion, and parsley.
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In a small bowl whisk together the mayonnaise, scallions, fresh dill, olive oil for dressing, lemon juice, Dijon mustard, honey, salt, and pepper.
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Pour the scallion dill dressing over the salad and toss gently until everything is evenly coated.
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Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Note
- You can substitute Greek yogurt for mayonnaise for a lighter dressing.
- For extra smokiness, char the corn directly on an open flame.
- Salad can be made a day ahead to allow flavors to develop further.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
