Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe
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.
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
