Introduction

This Grilled Corn Orzo Salad with Scallion Dill Dressing is a vibrant, fresh dish perfect for warm-weather meals or as a colorful side. The smoky grilled corn pairs beautifully with the bright, herbaceous dressing and tender orzo pasta. It’s both satisfying and light, ideal for a picnic or a simple dinner.

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

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.

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.

Step 3: Trim and discard the roots off the scallions, then cut the green portion of the scallions away from the white and set aside. Place the remaining white portion of the scallions onto the griddle to sear for 1-2 minutes on both sides, pressing down gently with a grill press or spatula to evenly sear. As the scallions are cooking, 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.

Step 4: To a blender cup, add the sautéed garlic, 4 of the seared scallions, lemon zest and juice, 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 salt or acidity as needed.

Step 5: Once your corn is cool to handle, cut the kernels off the cob, then thinly slice the remaining cooked and raw scallions. Add the corn, scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and arugula to the bowl of orzo. Pour the dressing overtop, then give everything a mix until fully coated. Taste and adjust seasoning with more salt or lemon juice as desired.

Step 6: Serve immediately or chill for later. Optionally, top with shaved vegan parmesan just before serving for extra umami flavor.

Tips & Variations

For a smoky flavor without a grill pan, you can roast the corn under the broiler until charred.

Substitute frozen edamame with cooked chickpeas for a different texture and taste.

Add a handful of toasted pine nuts or slivered almonds for crunch.

Use fresh oregano or swap with thyme if preferred.

If you don’t have miso paste, a teaspoon of soy sauce or tamari can provide depth.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The dressing may thicken when chilled; stir well before serving. This salad is best enjoyed cold or at room temperature. Avoid mixing the arugula in if you plan to store it overnight—add it fresh before serving to keep the greens crisp.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the orzo, grill the corn, and make the dressing in advance. Assemble the salad and add the arugula just before serving to prevent it from wilting.

What can I use instead of orzo?

If you don’t have orzo, small pasta shapes like ditalini, couscous, or even quinoa work well as substitutes in this salad.