Grilled Corn Orzo Salad

why make this recipe

This salad is quick, fresh, and full of summer flavor. It mixes grilled sweet corn with tender orzo and bright herbs. It is light, easy to pack, and good for meals or gatherings.

introduction

Grilled Corn Orzo Salad is a simple pasta salad with corn, dill, and scallions. The lemon and olive oil dressing keeps it bright. You can make it ahead and eat it chilled or at room temperature.

how to make Grilled Corn Orzo Salad

1. Cook the orzo and cool it so the salad does not get soggy.
2. Grill the corn until charred, then cut the kernels off the cob.
3. Mix the corn, orzo, dill, and scallions in a large bowl.
4. Whisk the olive oil, lemon juice, salt, and pepper in a small bowl.
5. Pour the dressing over the salad and toss gently. Serve chilled or at room temperature.

Ingredients :

• 1 cup orzo pasta
• 2 ears of corn, grilled and kernels cut off
• 1/4 cup fresh dill, chopped
• 2 scallions, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Directions :

1. Cook the orzo pasta according to package instructions, then drain and let cool.
2. In a large bowl, combine the grilled corn, cooked orzo, chopped dill, and sliced scallions.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature.

how to serve Grilled Corn Orzo Salad

Serve in a bowl or on a platter. It goes well with grilled chicken, fish, or a slice of crusty bread. Garnish with extra dill or a lemon wedge for brightness.

how to store Grilled Corn Orzo Salad

Put the salad in an airtight container. Keep in the fridge for up to 3 days. Stir gently before serving. Do not freeze; the texture will change.

tips to make Grilled Corn Orzo Salad

• Cool the orzo fully before mixing to keep the salad from getting soggy.
• Grill the corn until you see a few char marks for smoky flavor.
• Taste and adjust salt and lemon before serving.
• Use fresh dill for the best flavor. Dried dill is not the same.

variation (if any)

• Add cherry tomatoes or diced cucumber for extra color and freshness.
• Stir in crumbled feta for a creamy, salty bite.
• Swap lemon juice for lime juice for a slightly different tang.
• Use fresh basil instead of dill for a different herb note.

FAQs

Q: Can I use frozen corn?
A: Yes. Thaw and cook it in a hot pan for a bit to get a slight char.

Q: Is orzo the only pasta I can use?
A: No. Small pasta like ditalini or small shells can work, but orzo has a nice rice-like texture.

Q: How long does this salad last?
A: It keeps well in the fridge for up to 3 days in an airtight container.

Q: Can I make this ahead?
A: Yes. Make it a few hours or the day before. Keep it chilled and toss before serving.

Conclusion

For another take on this salad with scallion-dill dressing and more tips, see Grilled Corn Orzo Salad with Scallion Dill Dressing – Plant Based RD.

Grilled Corn Orzo Salad

A quick and fresh salad mixing grilled sweet corn with tender orzo and bright herbs, perfect for meals or gatherings.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Vegetarian

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup orzo pasta Cook according to package instructions.
• 2 ears of corn, grilled and kernels cut off Grill until charred.
• 1/4 cup fresh dill, chopped Use fresh for best flavor.
• 2 pieces scallions, thinly sliced Add for fresh flavor.

Dressing

• 1/4 cup olive oil Whisk together with lemon juice.
• 2 tablespoons lemon juice Freshly squeezed is best.
• to taste Salt Adjust based on preference.
• to taste Pepper Adjust based on preference.

Method

 

Preparation

1. Cook the orzo pasta according to package instructions, then drain and let cool.
2. Grill the corn until charred, then cut the kernels off the cob.

Mixing Ingredients

1. In a large bowl, combine the grilled corn, cooked orzo, chopped dill, and sliced scallions.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.

Serving

1. Serve chilled or at room temperature.
2. Garnish with extra dill or a lemon wedge for brightness.

Notes

Keep the salad in an airtight container in the fridge for up to 3 days. Stir gently before serving. Do not freeze; the texture will change. Cool the orzo fully before mixing to keep the salad from getting soggy.