Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe

Introduction

This Grilled Corn Orzo Salad with Scallion Dill Dressing combines smoky grilled corn with tender orzo pasta and a bright, herbaceous dressing. It’s a fresh and satisfying dish perfect for warm weather meals or as a colorful side for any gathering.

Ingredients

• Kosher salt
• 1 cup orzo
• 3 ears of corn, husks removed
• 1 bunch green scallions (about 8 scallions)
• 2 tsp avocado oil
• 5 garlic cloves
• Zest and juice of 1 medium lemon
• 1 tbsp white wine vinegar
• 1/4 cup extra virgin olive oil
• 1 tsp yellow or white miso paste
• 1/4 cup fresh dill, thick stems removed
• 1 tbsp fresh oregano leaves
• 12 oz frozen edamame, thawed or cooked according to package instructions
• 1/3 cup marinated jarred artichoke hearts, roughly chopped
• 3 cups baby arugula
• 1/4-1/2 tsp red pepper flakes (optional)
• Shaved vegan parmesan (optional)

Instructions

1. Step 1: Bring a medium pot of water to a boil and generously salt the water. Cook the orzo until al dente according to package instructions. Drain the pasta, then transfer to a large mixing bowl.
2. Step 2: Heat a large griddle or grill pan over medium heat. When hot, place the ears of corn directly on the pan and grill for about 10-12 minutes, turning the corn with tongs occasionally until the corn gets some char on all sides. Remove from heat and set aside to cool.
3. Step 3: Trim and discard the roots off the scallions, then cut the green portion away from the white and set aside. Place the white scallion portions onto the griddle to sear for 1-2 minutes on both sides, pressing down gently to evenly sear. As they cook, add the garlic cloves and avocado oil to one side of the pan and sauté until fragrant and golden, about 2-3 minutes. Set the scallions and garlic aside to cool.
4. Step 4: In a blender, combine the sautéed garlic, 4 of the seared scallions, lemon zest and juice, white wine vinegar, extra virgin olive oil, miso paste, and 1/2 tsp salt. Blend on high until smooth and creamy. Add the dill and blend again until fully incorporated. Taste and adjust seasoning with more salt or acidity as needed.
5. Step 5: Once the corn is cool, cut the kernels off the cob. Thinly slice the remaining cooked and raw scallion greens. Add the corn, scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and arugula to the bowl with orzo. Pour the dressing over and toss everything together until fully coated. Adjust seasoning to taste.
6. Step 6: Serve immediately or chill for later. Optionally, top with shaved vegan parmesan just before serving for an extra layer of umami flavor.

Tips & Variations

• For extra smoky flavor, char the corn over an open flame if possible.
• Substitute frozen edamame with cooked green peas for a different texture.
• Use fresh oregano or substitute with thyme if oregano isn’t available.
• Add toasted pine nuts or pumpkin seeds for some crunch.
• If vegan parmesan is unavailable, a sprinkle of nutritional yeast can add a similar umami boost.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely when chilled. When ready to eat, serve cold or let sit at room temperature for 15 minutes before serving. Avoid reheating as the fresh greens and dressing are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, the salad can be made a few hours or up to a day in advance. Store it refrigerated and add delicate greens like arugula just before serving to keep them crisp.

What can I use instead of miso paste?

If miso paste is not available, you can substitute it with a small amount of soy sauce or tamari for a similar savory depth, though the texture of the dressing may be slightly different.

Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe

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★★★★★

4.6 from 63 reviews

This vibrant Grilled Corn Orzo Salad with Scallion Dill Dressing is a fresh, flavorful dish combining smoky grilled corn, tender orzo pasta, and a creamy herbaceous dressing. Enhanced with edamame, artichoke hearts, and baby arugula, it’s perfect for a light lunch, side dish, or potluck.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad Ingredients

• Kosher salt
• 1 cup orzo
• 3 ears of corn, husks removed
• 12 oz frozen edamame, thawed or cooked
• 1/3 cup marinated jarred artichoke hearts, roughly chopped
• 3 cups baby arugula
• 1 tbsp fresh oregano leaves
• 1/4–1/2 tsp red pepper flakes (optional)
• Shaved vegan parmesan (optional)

Dressing Ingredients

• 1 bunch green scallions (about 8 scallions)
• 2 tsp avocado oil
• 5 garlic cloves
• Zest and juice of 1 medium lemon
• 1 tbsp white wine vinegar
• 1/4 cup extra virgin olive oil
• 1 tsp yellow or white miso paste
• 1/4 cup fresh dill, thick stems removed

Instructions

1. Cook Orzo: Bring a medium pot of water to a boil and generously salt it. Add the orzo and cook until al dente per package instructions. Drain and transfer orzo to a large mixing bowl to cool.
2. Grill Corn: Heat a large griddle or grill pan over medium heat. Place the husked ears of corn directly on the pan and grill for 10-12 minutes, turning occasionally with tongs until charred on all sides. Remove and set aside to cool.
3. Sear Scallions and Sauté Garlic: Trim roots from scallions, separate the green and white parts. Place white parts on the grill pan to sear for 1-2 minutes per side, pressing gently. Add garlic cloves and avocado oil to another area of the pan and sauté until golden and fragrant, about 2-3 minutes. Remove scallions and garlic from pan and let cool.
4. Make Dressing: In a blender, combine the sautéed garlic, 4 seared scallions, lemon zest and juice, white wine vinegar, extra virgin olive oil, miso paste, and 1/2 tsp salt. Blend until smooth and creamy. Add fresh dill and blend again until incorporated. Taste and adjust seasoning with salt or acidity as desired.
5. Assemble Salad: When corn is cool, cut kernels off the cob. Thinly slice remaining cooked and raw scallions. In the bowl with orzo, add corn, scallions, marinated artichoke hearts, cooked edamame, fresh oregano, red pepper flakes (if using), and baby arugula. Pour dressing over and mix until fully coated. Adjust seasoning with salt or lemon juice if needed.
6. Serve: Serve immediately or chill for later. Optionally, garnish with shaved vegan parmesan before serving to add extra umami flavor.

Notes

• Grilling the corn adds a smoky flavor that enhances the salad’s depth.
• If you don’t have a grill pan, outdoor grilling or roasting the corn in the oven works as well.
• Using frozen edamame saves time but ensure they are thawed or cooked according to the package.
• Adjust the red pepper flakes to your preferred spice level, or omit for no heat.
• Vegan parmesan is optional but recommended for added flavor complexity.
• The dressing can be made in advance and stored refrigerated for up to 3 days.
• This salad is best served fresh but can be refrigerated up to 24 hours without losing quality.

Keywords: grilled corn salad, orzo salad, scallion dill dressing, vegan salad, summer salad, grilled vegetables, healthy salad