Grilled Corn Orzo Scallion Dill (Printable Version)

Smoky grilled corn meets tender orzo in this vibrant summer dish with crisp vegetables and zesty scallion dill dressing.

# What You Need:

→ Salad Base

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→ Scallion Dill Dressing

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# How to Make It:

01 - Preheat a grill or grill pan to medium-high heat.

02 - Brush the corn lightly with olive oil and grill, turning occasionally, until charred in spots and tender, about 8-10 minutes. Let cool, then cut the kernels from the cobs.

03 - Cook orzo in salted boiling water according to package instructions until al dente. Drain and rinse with cold water to stop cooking.

04 - In a blender or food processor, combine scallions, dill, olive oil, lemon juice, white wine vinegar, Dijon mustard, garlic, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.

05 - In a large bowl, combine cooked orzo, grilled corn kernels, cherry tomatoes, cucumber, red onion, and chopped dill. Toss gently.

06 - Pour the scallion dill dressing over the salad and toss to coat evenly. Top with crumbled feta if desired. Serve chilled or at room temperature.

# Expert Advice:

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The charred corn brings this incredible smoky sweetness that you just cannot get from raw or boiled corn
That scallion dill dressing is the kind of thing you will want to put on everything forever

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Rinse the orzo thoroughly with cold water or it will keep cooking and turn into mush
The dressing looks very bright green but it mellows out beautifully on the salad

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Cut the corn kernels off over the bowl so you do not lose any of those sweet juices
Taste the dressing before you pour it in and adjust the lemon or salt to your liking

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