Grilled Corn Orzo Scallion Dill

The first time I made this salad was for a last-minute backyard gathering, and I had absolutely zero plan beyond a bag of orzo and some corn from the farmers market. My brother took one bite and actually asked me to write down the recipe, which never happens because he usually just asks if there's meat involved. Now it's the dish everyone requests when the temperature climbs above eighty degrees.

I discovered the magic of dill and scallions together by accident when my herb garden went completely wild one July. Now I can't imagine summer without this combination, and honestly, the way the dressing clings to each little piece of orzo is absolute perfection.

Ingredients

• 1 cup dry orzo pasta: This tiny rice-shaped pasta is perfect because it catches all that dressing in its curves and cooks up tender but still has something to chew on
• 3 ears fresh corn: Grilling the corn first creates these sweet smoky spots throughout the salad that canned or frozen corn just can't replicate
• 1 cup cherry tomatoes: They burst when you bite into them, releasing juice that mingles with the dressing and creates little pockets of brightness
• 1 small English cucumber: English cucumbers have thinner skin and fewer seeds, so they add crunch without watering down the salad
• 1/2 red onion: The sharpness balances the sweet corn and creamy orzo, plus that pop of ruby color makes everything look vibrant
• 1/4 cup feta cheese: Totally optional but that salty creaminess against the bright herbs is something I personally can't skip
• 2 tablespoons fresh dill: Fresh is non-negotiable here because dried dill tastes like nothing compared to the real thing
• 3 scallions: Use both the white and green parts for a mild onion flavor that bridges the gap between the dressing and salad ingredients
• 1/4 cup fresh dill for dressing: Yes, more dill, because the dressing needs to be bold enough to stand up to the grilled corn
• 1/4 cup extra-virgin olive oil: This emulsifies everything into that velvety texture that coats each piece of orzo so beautifully
• 2 tablespoons lemon juice: Freshly squeezed makes a difference, and you want that bright acid to cut through the oil
• 1 tablespoon white wine vinegar: Adds a different kind of acidity that layers with the lemon for more depth
• 1 teaspoon Dijon mustard: The secret to getting the dressing to emulsify and stay creamy instead of separating
• 1 clove garlic: One clove is enough because raw garlic can overpower everything else in the dressing
• 1/2 teaspoon sea salt: Start here and adjust after blending because the salt needs to penetrate all the herbs
• 1/4 teaspoon freshly ground black pepper: Freshly ground has way more flavor than the pre-ground stuff that's been sitting in your pantry

Instructions

Get your grill going:

Fire up your grill or grill pan to medium-high heat while you prep everything else, because the corn needs to cook first and that's going to take the longest time.

Grill the corn:

Brush each ear lightly with olive oil, then place on the grill and turn every couple minutes until you see charred spots developing all around, about eight to ten minutes total.

Cook the orzo:

While the corn grills, boil salted water and cook the orzo according to the package directions until it's tender but still has some bite, then drain and immediately rinse under cold water.

Make the dressing:

Throw all the dressing ingredients into your blender or food processor and blitz until it transforms into this smooth, vibrant green sauce that smells like summer in a jar.

Prep the veggies:

Halve your cherry tomatoes, dice that cucumber into small pieces, and finely mince the red onion so everything is roughly the same size as the orzo.

Cut the corn:

Once the corn has cooled enough to handle, stand each ear in a bowl and carefully slice downward to release all those gorgeous golden kernels.

Combine everything:

Dump the cooled orzo, grilled corn, tomatoes, cucumber, onion, and fresh dill into a large bowl, then pour over that dressing and toss gently until everything is coated.

Add the finishing touch:

Sprinkle with crumbled feta if you're using it, then serve immediately or let it hang out in the fridge for a bit because it only gets better as the flavors meld.

Save

My neighbor came over unexpectedly while I was testing this recipe and ended up staying for dinner, eating three bowls and asking for the recipe before she even left my driveway. There's something about the combination of charred corn and that herb-packed dressing that makes people feel like they're eating something special.

Make It Your Own

I've tried adding diced bell peppers when I had them sitting in the fridge, and they worked beautifully with the other vegetables. Sometimes I swap in basil for half the dill when I want a slightly different flavor profile, and cilantro works surprisingly well too if you're feeling adventurous.

Serving Suggestions

This salad holds up perfectly at picnics and potlucks because there's nothing in it that wilts or turns weird at room temperature. I love serving it alongside grilled fish or chicken, but honestly, I've eaten it for lunch three days in a row straight from the container.

Storage and Meal Prep

The dressing can be made up to three days ahead and stored in a sealed jar in the refrigerator, just give it a good shake before using because separation is totally normal. The assembled salad keeps well for four to five days, though the orzo will absorb some of the dressing so you might want to refresh it with a splash of olive oil before serving leftovers.

• Add a squeeze of fresh lemon right before serving to wake everything back up
• The salad travels well so it's perfect for beach days and backyard hangouts
• Consider doubling the recipe because it disappears faster than you'd expect

Save

Hope this becomes your go-to summer salad too, because honestly, nothing beats eating something this fresh and vibrant when the weather gets warm.

Common Questions

→ Can I make this ahead of time?

Yes, this tastes even better after chilling for a few hours. The orzo absorbs the dressing flavors, making it perfect for meal prep or potlucks.

→ How do I grill corn indoors?

Use a grill pan over medium-high heat. Brush corn lightly with oil and turn frequently until charred spots appear—about 8–10 minutes total.

→ What can I substitute for orzo?

Farfalle, small shells, or rice-shaped pasta work well. For gluten-free options, use brown rice or quinoa instead of traditional orzo.

→ How long does the dressing keep?

The scallion dill dressing stays fresh in an airtight container for up to 5 days. Shake well before using if separation occurs.

→ Can I add protein to make it a complete meal?

Absolutely. Grilled chicken, shrimp, or chickpeas pair beautifully. Add 1–2 cups of cooked protein when tossing everything together.