Too hot to turn on the oven? This Grilled Corn Orzo Salad is exactly what you need for those warm summer evenings.
It is bright, fresh, and full of seasonal flavor. Your family will love the sweet, charred corn and the creamy feta cheese. It is the perfect summer side dish for any occasion.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It comes together in just 35 minutes. The charred sweet corn adds a smoky depth that tastes like pure sunshine. It is a great way to use up garden vegetables.
You can serve this as a main meal or a side. It travels well, making it perfect for potlucks or picnics. Everyone always asks for the recipe after just one bite.
Simple Method
Making this salad is very straightforward and stress-free. You simply boil the pasta while you grill the corn. The dressing whisked together in one small bowl. Even beginner cooks can master this dish with ease.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Fresh seasonal produce makes all the difference here.
- 8 ounces orzo pasta
- 3 ears fresh sweet corn, husked
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup English cucumber, diced
- 1/4 cup red onion, finely minced
- 1/2 cup feta cheese, crumbled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1/4 cup scallions, thinly sliced
- 2 tablespoons fresh dill, finely chopped
- 1 clove garlic, minced
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step
- Bring a large pot of salted water to a boil and cook orzo according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
- Preheat a grill or grill pan to medium-high heat. Brush the husked corn ears with 1 tablespoon of olive oil and grill for 10 to 12 minutes, turning frequently until charred in spots.
- Remove corn from the grill and let cool. Use a sharp knife to cut the kernels away from the cob and place them into a large mixing bowl.
- In a small mixing bowl, whisk together the extra-virgin olive oil, lemon juice, apple cider vinegar, scallions, dill, minced garlic, honey, salt, and black pepper until well combined.
- Add the cooked orzo, cherry tomatoes, diced cucumber, and minced red onion to the bowl with the grilled corn.
- Pour the scallion dill dressing over the salad and toss thoroughly to coat all ingredients.
- Gently fold in the crumbled feta cheese just before serving.
- Serve at room temperature or refrigerate for 30 minutes to allow flavors to meld.
Best Ways to Enjoy It
Serve this salad alongside some grilled chicken or juicy burgers. It is a refreshing addition to any BBQ spread. For a light lunch, enjoy a big bowl all on its own. Set the table outside and enjoy the summer breeze.
Storage & Reheating
This salad keeps beautifully in the fridge for up to three days. Keep it in an airtight container to stay fresh. The flavors actually get better after sitting for a few hours. This makes it a great meal prep option for your busy week.
Tips for Best Results
- Don’t skip rinsing the orzo in cold water after cooking.
- Ensure your grill is hot to get those perfect char marks on the corn.
- Use fresh dill instead of dried for the best herbaceous flavor.
- Cut the vegetables into similar sizes so you get every flavor in one bite.
- For a holiday gathering, double the batch to feed a larger crowd.
- Add a squeeze of extra lemon just before serving for added brightness.
Ways to Switch It Up
- Swap the feta for goat cheese for a creamier texture.
- Add grilled shrimp or chickpeas for extra protein.
- Use gluten-free orzo to make this dish allergy-friendly.
- Add a pinch of red pepper flakes if you like a little heat.
Common Questions
Can I use frozen corn?
Yes, you can use frozen corn if fresh isn’t available. Just thaw it and sear it in a pan to get that charred look. Fresh corn on the cob provides the best crunch and sweetness.
Is this salad good for meal prep?
It is excellent for meal prep! The sturdy orzo pasta holds up well in the fridge. It won’t get soggy like some other leaf-based salads do.
I hope this fresh salad becomes a new favorite for your summer table. It is so simple to make and truly satisfying. Happy cooking!
— Lidia
Grilled Corn Orzo Salad with Scallion Dill Dressing
Ingredients
- 8 ounces orzo pasta
- 3 ears fresh sweet corn, husked
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup English cucumber, diced
- 1/4 cup red onion, finely minced
- 1/2 cup feta cheese, crumbled
- 1/4 cup extra -virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1/4 cup scallions , thinly sliced
- 2 tablespoons fresh dill, finely chopped
- 1 clove garlic , minced
- 1 teaspoon hone y
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook orzo according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
- Preheat a grill or grill pan to medium-high heat. Brush the husked corn ears with 1 tablespoon of olive oil and grill for 10 to 12 minutes, turning frequently until charred in spots.
- Remove corn from the grill and let cool. Use a sharp knife to cut the kernels away from the cob and place them into a large mixing bowl.
- In a small mixing bowl, whisk together the extra-virgin olive oil, lemon juice, apple cider vinegar, scallions, dill, minced garlic, honey, salt, and black pepper until well combined.
- Add the cooked orzo, cherry tomatoes, diced cucumber, and minced red onion to the bowl with the grilled corn.
- Pour the scallion dill dressing over the salad and toss thoroughly to coat all ingredients.
- Gently fold in the crumbled feta cheese just before serving.
- Serve at room temperature or refrigerate for 30 minutes to allow flavors to meld.
