The First Time I Tried It… or, My Accidental Salad

Okay, so, confession time: the first year I tried making this grilled corn orzo salad, it was kind of a beautiful mess. I’d just moved into an apartment with a balcony barely big enough for a tomato plant, let alone a proper grill, but my neighbor loaned me this teeny tabletop gas thing (bless her!), and suddenly the charred corn smell just took over the whole place. Somehow, in the flurry of prepping and taste-testing (and maybe a little day drinking, but we’ll never know), I realized this salad went from “Let’s see if this works” to “Oh wow, pass me a giant fork because I’m not sharing.” I mean, there may or may not have been a small dog involved in cleaning up dropped orzo.

Grilled Corn Orzo Salad with Scallion Dill Dressing

Why I Keep Coming Back to This (Even When I Swear I Won’t)

I make this when the produce at the market looks a little too good to say no (honestly, sometimes the corn’s so sweet I wonder if I should just eat it raw!), or when my family basically insists I bring “the Dill Pasta Thing” to a picnic. My brother, who claims not to like dill, will devour half a bowl, provided no one reminds him what’s actually in it (sorry, mate). It’s also one of those salads that holds up even if you get distracted halfway through and forget to add the dressing till the very end, which, not that I’d admit it, has happened more than once.

What You’ll Need, Plus a Couple of Swaps

1 1/2 cups dry orzo (I sometimes use those tiny farfalle if orzo’s hiding at the back of the pantry—just needs 2-3 more minutes cooking)
3-4 ears fresh corn (frozen can work if the real stuff is hard to find, but it’s just not quite as summery, is it?)
1 bunch scallions (green onions, if you prefer to call ‘em that)
1 big handful fresh dill (My gran swore by using loads, but you do you. Dry dill sorta works in a pinch—start with a tablespoon and cross your fingers)
1 lemon (juice and zest—sometimes I steal a bit of orange zest if I’m feeling fancy or just out of lemons.)
Good olive oil (my default is whatever’s on sale that week, honestly)
2 tbsp white wine vinegar (red wine vinegar in a pinch, but it is a bit tangier)
1/2 cup crumbled feta (optional, but my heart says yes, always more feta. Goat cheese is also a decent swap if that’s your style)
Salt and pepper (I’ll be honest, I rarely measure—taste as you go!)

How I Actually Make It (Taste Testing Strongly Encouraged)

Cook your orzo: Pot of salted, boiling water, toss in the orzo—aim for al dente, about 8-9 minutes—but start checking at 7 because nobody likes mushy pasta, right? Drain, rinse under cool water (unpopular opinion: I like a quick rinse here, keeps it from sticking and getting clumpy!).
Grill the corn: Preheat whatever grill you’ve managed to wrangle up. Husk those corn cobs, brush a little olive oil on, then grill, turning now and then till it’s got those sweet, dark brown spots—should smell, well, like summer. Takes about 10 minutes in my experience. Let ‘em cool, then slice off the kernels (watch those fingers—these things are slippery, ask me how I know).
Slice the scallions: Thin rounds, white and green parts both. (Actually, I sometimes save a pinch of the green tops for fancy garnish. Makes me feel like I’m on TV.)
Make the dressing: In a jar, combine lemon juice/zest, lots of chopped dill, vinegar, a glug (about 1/3 cup?) of olive oil, salt, and pepper. Give it a shake. Or whisk it if you like doing dishes. This is where I sneak a taste and usually decide it needs something else—occasionally a smidge of honey, especially if my lemon is just a bit too tart.
Bring it all together: Toss the pasta, corn, scallions, and dressing in a big bowl. If it looks a bit… wet, don’t worry—it soaks in, promise. Fold in feta (or don’t, but why deny yourself joy?). Taste again—yes, again! Add salt, pepper, more dill, whatever makes you happy.
Chill for a bit: I know, patience is hard, but 30 minutes in the fridge does wonders. On second thought, even better the next day, but if you can’t wait, I completely get it.

Random Notes—Stuff I Wish I’d Known

Tried skipping the oil once. The salad was, um, aggressive on the palate. Won’t do that again.
Dill is weird. A little can feel like a lot, but if you’re a fan, go wild. If not, parsley kind of works (not the same though, not gonna lie).
If you forget the feta until later, it’s fine. But crumble it in by hand—less mess for some reason.

Variations (and One Flop)

Added cherry tomatoes once—yum. A handful of arugula was also pretty good, though it wilts quick.
Chickpeas instead of orzo? Surprisingly nice, but not really a salad anymore, is it?
Added avocado. Whoops. Tastes good for about five minutes, then the leftovers look like a science experiment.

What You’ll Need Equipment-wise (and What If You Don’t Have It)

Grill (any kind—I once used a cast iron pan over the stove, just had to open the window!)
Big pot for the orzo
Decent knife for scallions and corn
Mason jar for the dressing (or a mug and a fork, let’s be honest)

How to Store (If It Lasts That Long)

Airtight container in the fridge, should keep for 2, maybe 3 days, but honestly, in my house it never lasts more than a day—someone is always sneaking spoonfuls right out of the bowl. I think it tastes better the next day, especially if you like things chilled.

How We Serve It (But You Do You)

I usually plop it right onto a serving platter, no frills, maybe with extra feta crumbled over the top. Sometimes, for summer dinners, we have it next to grilled chicken and call it a meal. My niece loves it with a blob of Greek yogurt on the side (not gonna argue there). For BBQs, it just sits on the table and people attack it—rarely any leftovers.

Pro Tips – Or, Things I’ve Messed Up

I once rushed the corn and tried microwaving it—don’t. The flavor is just not right.
If you add the dressing when the pasta’s still hot, it soaks it up TOO fast. Actually, I find it works better if the orzo’s cool or at least just warm, not scorching.
Don’t skip rinsing the orzo unless you like a bit of a pasta block. Learned that the hard way!

FAQ—Answering Your Burning (or Just Mildly Curious) Questions

Can I make this ahead? Oh yes—actually, I think it’s even better the next day. Just don’t add the feta till the end if you want it pretty.
What if I hate dill? (I get this all the time, seriously.) Use parsley or a mix of chives and mint. Not quite the same, but you’ll still have a tasty salad.
Is this gluten-free? Well, not with orzo, but you can swap in gluten-free pasta or even rice—just watch the texture.
Can I use canned corn? In a hurry, sure, but give it a little pan-roasting to char it up. It’s just, eh, okay otherwise.
How spicy is it? Not spicy at all. But you could chuck in a pinch of chili flakes if you’re feeling bold—I sometimes do!

Anyway, let me know if you give this a try—or if you discover a new twist that actually works (unlike that avocado incident). And if you’re ever in doubt, more feta usually solves things, at least in my book.

Grilled Corn Orzo Salad with Scallion Dill Dressing