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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/grilled-corn-orzo-salad-with-scallion-dill-dressing-recipe/