Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe

Introduction

This Grilled Corn Orzo Salad with Scallion Dill Dressing is a vibrant and fresh dish perfect for warm-weather meals. The smoky grilled corn pairs beautifully with a creamy, herbaceous dressing, making it a delightful side or light main course.

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 portions on the griddle to sear for 1-2 minutes on both sides, pressing down gently with a grill press or spatula. As the scallions 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 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, vinegar, 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 if needed.
5. Step 5: Once the corn is cool, cut the kernels off the cob. Thinly slice the remaining cooked and raw scallions. Add corn, scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and arugula to the orzo. Pour the dressing over and toss until everything is well coated. Taste and adjust seasoning with salt or lemon juice.
6. Step 6: Serve immediately or chill for later. Optionally, top with shaved vegan parmesan just before serving for extra umami flavor.

Tips & Variations

• For extra smoky flavor, char the corn directly over a grill if possible.
• Swap edamame for cooked chickpeas or frozen peas if preferred.
• Add some toasted pine nuts or sliced almonds for a crunchy texture.
• Use fresh oregano leaves, but if unavailable, dried oregano can be substituted, using about one-third the amount.

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 freezing as the texture will change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad is great for meal prep. Prepare and toss everything together, then refrigerate. Add delicate greens or vegan parmesan right before serving to keep them fresh.

Can I use a different grain instead of orzo?

Absolutely. Quinoa, couscous, or small pasta shapes like ditalini can be good substitutes. Adjust cooking times accordingly.

Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

This Grilled Corn Orzo Salad with Scallion Dill Dressing is a vibrant, fresh, and healthy dish combining smoky grilled corn, tender orzo pasta, and a zesty homemade scallion dill dressing. Perfect for warm weather meals, this salad balances the sweetness of charred corn with the bright flavors of lemon, fresh herbs, and savory miso, making it a delightful side or light main course.

• Author: Maya
• 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

• 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 bunch green scallions (about 8 scallions, both green and white parts separated)
• 1 tbsp fresh oregano leaves
• 1/4–1/2 tsp red pepper flakes (optional)

Dressing

• 5 garlic cloves
• 2 tsp avocado oil
• 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

Optional Topping

• Shaved vegan parmesan (optional)

Instructions

1. Cook the Orzo: Bring a medium pot of water to a boil and generously salt the water. Cook the orzo until al dente following the package instructions. Drain the orzo and transfer to a large mixing bowl to cool slightly.
2. Grill the Corn: Heat a large griddle or grill pan over medium heat. Once hot, place the ears of corn directly on the pan and grill for 10-12 minutes, turning occasionally with tongs until charred on all sides. Remove from heat and allow to cool.
3. Prepare Scallions and Garlic: Trim and discard roots from the scallions. Separate the white portions and green portions and set the green parts aside. Place the white scallions on the griddle and sear for 1-2 minutes per side, pressing down gently with a grill press or spatula to ensure even searing. On one side of the pan, add avocado oil and whole garlic cloves and sauté until the garlic is fragrant and golden, about 2-3 minutes. Remove scallions and garlic and let cool.
4. Make the Scallion Dill Dressing: In a blender cup, combine the sautéed garlic, 4 seared scallions, lemon zest and juice, white wine vinegar, extra virgin olive oil, miso paste, and 1/2 teaspoon kosher salt. Blend on high until smooth and creamy. Add fresh dill and blend again until fully incorporated. Taste and adjust seasoning with salt or lemon juice as needed.
5. Assemble the Salad: When the corn has cooled enough to handle, cut the kernels off the cob. Thinly slice the remaining raw green scallions. Add the corn kernels, sliced scallions, edamame, artichoke hearts, oregano leaves, red pepper flakes if using, and arugula to the bowl with the orzo. Pour the dressing over the salad and toss well until everything is evenly coated. Taste and adjust seasoning with additional salt or lemon juice if desired.
6. Serve: Serve the salad immediately or chill in the refrigerator for later. Optionally, sprinkle shaved vegan parmesan on top just before serving for an extra umami boost.

Notes

• Grilling the corn and searing scallions adds a smoky, charred flavor that enhances the salad’s depth.
• If fresh dill is not available, substitute with an equal amount of fresh parsley for a different but still fresh flavor profile.
• The miso paste in the dressing provides a subtle umami note; use yellow or white miso for a mild taste.
• To make this salad vegan, be sure to use vegan parmesan or skip the cheese topping.
• This salad can be prepared a few hours ahead and stored refrigerated; add arugula just before serving to maintain crispness.

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