Charred Corn Orzo Salad

A vibrant and delicious salad featuring charred corn, tender orzo, and fresh herbs, all tossed in a creamy dressing, perfect for any occasion.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 320

Ingredients Method Notes

Ingredients

Pasta and Corn

1 cup orzo pasta Cook according to package instructions.
2 cups corn kernels (fresh or frozen) Charred for best flavor.

Vegetables

1/2 cup scallions (sliced)
1/4 cup fresh dill (chopped) Can substitute with basil or parsley.

Dressing

1/2 cup mayonnaise Can be substituted with Greek yogurt or vinaigrette.
1 tablespoon lemon juice Freshly squeezed preferred.
to taste Salt and pepper Adjust to your preference.
Olive oil for grilling Used to char the corn.

Method

Preparation

Cook the orzo pasta according to package instructions and drain.
In a pan, heat olive oil and add the corn kernels, charring them over medium-high heat until slightly blackened.

Mixing

In a mixing bowl, combine the cooked orzo, charred corn, scallions, and dill.
In a separate bowl, mix the mayonnaise, lemon juice, salt, and pepper to create the dressing.
Pour the dressing over the pasta salad and toss to combine.

Serving

Serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. If thickened, add a splash of water or an extra squeeze of lemon juice before serving.