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 the orzo and rinse under cold water to stop the cooking process. Set aside.

Preheat the grill to medium-high heat. Place the corn on the grill and cook, turning occasionally, until charred and cooked through, about 10-12 minutes.

Remove the corn from the grill and let it cool slightly. Once cool, cut the kernels off the cob.

In a mixing bowl, whisk together the olive oil, apple cider vinegar, honey, chopped scallions, salt, and black pepper until well combined.

In a large mixing bowl, combine the cooked orzo, grilled corn kernels, cherry tomatoes, cucumber, red onion, and dill.

Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.

Serve the salad chilled or at room temperature. Enjoy!