Description
This vibrant Charred Corn Orzo Salad with Scallion Dill Dressing combines smoky, sweet charred corn with tender orzo pasta and a fresh, tangy scallion dill dressing. Perfect as a refreshing side dish for summer barbecues or a light lunch, this salad balances textures and flavors beautifully with fresh herbs and bright citrus.
Ingredients
Salad
- 1 cup orzo pasta
- 2 ears fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/4 cup fresh dill, chopped
- 1/4 cup scallions, sliced
- 1/4 cup feta cheese, crumbled (optional)
- Salt and pepper, to taste
Scallion Dill Dressing
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 3 scallions, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking. Set aside.
- Char the Corn: Heat a grill pan or outdoor grill to medium-high heat. Place the husked ears of corn on the grill and cook, turning occasionally, until corn kernels are charred and slightly blackened in spots, about 8-10 minutes. Once cooled, cut the kernels off the cob and set aside.
- Prepare the Dressing: In a blender or food processor, combine olive oil, lemon juice, chopped scallions, dill, honey, garlic, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Assemble the Salad: In a large bowl, combine the cooked orzo, charred corn kernels, halved cherry tomatoes, diced cucumber, chopped dill, and scallions. Pour the dressing over the salad and gently toss to combine evenly.
- Final Touches: Taste the salad and season with additional salt and pepper if desired. Sprinkle crumbled feta cheese on top if using. Chill the salad for at least 30 minutes before serving to allow flavors to meld.
Notes
- You can substitute frozen corn if fresh ears are unavailable, but charring fresh corn provides superior flavor.
- For a vegan option, omit feta cheese or replace with a plant-based alternative.
- This salad keeps well in the refrigerator for up to 2 days.
- To add more protein, consider tossing in some grilled chicken or chickpeas.
- Adjust the lemon juice amount in the dressing to balance acidity to your taste.
