Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe
A vibrant and refreshing Grilled Corn Orzo Salad featuring smoky charred corn, tender orzo pasta, and a zesty scallion dill dressing. This salad combines fresh herbs, sautéed garlic, and tangy lemon for a perfect balance of flavors, finished with peppery arugula, edamame, and artichoke hearts. Ideal for light lunches or summer gatherings, it can be served immediately or chilled.
- 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
Salad Ingredients
- 1 cup orzo
- 3 ears of corn, husks removed
- 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 bunch green scallions (about 8 scallions)
- 1 tbsp fresh oregano leaves
- 1/4–1/2 tsp red pepper flakes (optional)
- Shaved vegan parmesan (optional)
Dressing Ingredients
- 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
- Kosher salt, to taste
Instructions
- Cook the Orzo: 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.
- Grill the Corn: 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 occasionally until the corn is charred on all sides. Remove from heat and set aside to cool.
- Sear Scallions and Sauté Garlic: Trim and discard the roots off the scallions, then separate the green portions from the white. Place the white scallions onto the griddle and sear for 1-2 minutes per side, pressing gently to ensure even browning. Simultaneously, add garlic cloves and avocado oil to one side of the pan and sauté for 2-3 minutes until fragrant and golden. Set scallions and garlic aside to cool.
- Prepare the Dressing: In a blender cup, 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 teaspoon salt. Blend on high until smooth and creamy. Add the fresh dill and blend again until fully incorporated. Taste and adjust salt or acidity as desired.
- Assemble the Salad: Once the corn has cooled, cut the kernels off the cob. Thinly slice the remaining cooked and raw green scallions. Add the corn kernels, sliced scallions, marinated artichoke hearts, edamame, fresh oregano leaves, red pepper flakes (if using), and baby arugula to the bowl of orzo. Pour the dressing over and toss everything until fully coated. Taste and adjust seasoning with more salt or lemon juice if needed.
- Serve: Serve immediately or chill the salad for later. Optionally, top with shaved vegan parmesan just before serving for an added umami boost.
Notes
- Make sure the orzo is cooked al dente to maintain texture in the salad.
- Grilling the corn imparts a smoky flavor that elevates the salad; if unavailable, roasting works as an alternative.
- The miso paste adds depth and umami to the dressing; substitute with soy sauce if needed.
- To make ahead, store salad and dressing separately and combine just before serving to keep arugula crisp.
- Adjust red pepper flakes based on your spice preference or leave them out for a milder salad.
- Vegan parmesan is optional but recommended for extra flavor for vegan and plant-based eaters.
Keywords: Grilled corn salad, orzo salad, vegan summer salad, scallion dill dressing, healthy pasta salad
