Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe
A vibrant and fresh Grilled Corn Orzo Salad tossed with a flavorful scallion dill dressing, featuring charred corn, tender orzo, edamame, artichokes, and peppery arugula. Perfect for a light lunch or a side dish at your next barbecue, with vegan and dairy-free options.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Salad
- 1 cup orzo
- 3 ears of corn, husks removed
- 1 bunch green scallions (about 8 scallions)
- 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 tbsp fresh oregano leaves
- 1/4–1/2 tsp red pepper flakes (optional)
Dressing
- Kosher salt, to taste (about 1/2 tsp for dressing plus additional for pasta water)
- 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
- Cook the Orzo: Bring a medium pot of water to a boil and generously salt the water. Cook the orzo according to package instructions until al dente. Drain thoroughly and transfer to a large mixing bowl to cool slightly.
- Grill the Corn: Heat a large griddle or grill pan over medium heat. Place the ears of corn directly on the pan and grill for 10-12 minutes, turning occasionally with tongs until the corn is evenly charred on all sides. Remove from heat and let cool.
- Prepare Scallions and Garlic: Trim and discard the roots from the scallions, separating the green tops from the white portions. Place the white scallions on the hot griddle and sear for 1-2 minutes on each side, pressing gently to ensure even browning. Meanwhile, add the garlic cloves and avocado oil to one side of the pan and sauté for 2-3 minutes until fragrant and golden. Remove scallions and garlic and let cool.
- Make the Dressing: In a blender, combine the sautéed garlic, 4 of the seared white 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 the fresh dill and blend again until fully incorporated. Taste and adjust salt or acidity if needed.
- Assemble the Salad: Once the corn is cool, cut the kernels off the cobs. Thinly slice the remaining raw and cooked scallion greens. Add the corn kernels, scallions, artichoke hearts, edamame, oregano leaves, red pepper flakes if using, and baby arugula to the bowl with the orzo. Drizzle the dressing over the salad and toss gently until everything is fully coated. Adjust seasoning with additional salt or lemon juice to taste.
- Serve: Serve the salad immediately or chill for later use. If desired, top with shaved vegan parmesan just before serving for an extra umami kick.
Notes
- For best flavor, use fresh seasonal corn and fresh herbs.
- If you don’t have a grill pan, you can roast the corn under a broiler or roast it on a grill outdoors.
- Make sure not to overcook the orzo; it should be just al dente for the best texture.
- The salad can be prepared a few hours ahead and refrigerated; add arugula right before serving to keep it fresh.
- Vegan parmesan is optional but adds a nice depth of flavor; omit for fully vegan dish.
- Adjust red pepper flakes according to your spice preference.
Keywords: Grilled corn salad, orzo salad, scallion dill dressing, vegan salad, summer salad, Mediterranean salad
