Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe
This Grilled Corn Orzo Salad with Scallion Dill Dressing is a vibrant and fresh dish combining smoky grilled corn, tender orzo pasta, and a zesty, creamy scallion dill dressing. Enhanced with edamame, artichoke hearts, and baby arugula, this salad is perfect for a light lunch or a refreshing side dish during warm weather. The grilled scallions and garlic add a rich depth of flavor, while the miso paste in the dressing provides subtle umami notes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Salad Ingredients
- 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)
- Shaved vegan parmesan (optional)
Dressing Ingredients
- Kosher salt
- 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 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 it to a large mixing bowl to cool slightly.
- Grill Corn: Heat a large griddle or grill pan over medium heat. Place the ears of corn directly on the pan and grill for about 10-12 minutes, turning the corn occasionally with tongs until all sides develop a charred, smoky appearance. Remove from heat and set aside to cool.
- Sear Scallions and Sauté Garlic: Trim and discard the roots of the scallions, separate the green and white parts. Cut and set the green portion aside. Place the white scallion parts on the griddle and sear for 1-2 minutes on each side, pressing gently to achieve even charring. Simultaneously, add the garlic cloves and avocado oil to one side of the pan and sauté until fragrant and golden, approximately 2-3 minutes. Remove scallions and garlic from heat and let cool.
- Prepare Dressing: In a blender, 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 kosher salt. Blend on high speed until smooth and creamy. Add the fresh dill and blend again until fully incorporated. Taste and adjust seasoning as needed with extra salt or lemon juice.
- Assemble Salad: Once corn is cool enough to handle, cut kernels off the cob. Thinly slice the remaining cooked and raw scallions. Add the corn kernels, sliced scallions, artichoke hearts, cooked edamame, fresh oregano leaves, red pepper flakes (if using), and baby arugula to the bowl of orzo. Pour the scallion dill dressing over the salad and toss thoroughly to coat all ingredients evenly. Adjust seasoning with more salt or lemon juice if desired.
- Serve: Serve the salad immediately for best texture and flavor, or chill for later use. For added umami, top with shaved vegan parmesan just before serving if desired.
Notes
- Grilling the corn and scallions imparts a smoky flavor that enhances the salad; if you don’t have a grill pan, you can roast the corn in the oven at 425°F (220°C) until charred, about 15-20 minutes.
- Make sure to cook the orzo al dente to retain a pleasant texture in the salad.
- This salad can be prepared ahead by making the dressing and chopping the vegetables in advance; store separately and combine before serving.
- Use thawed or freshly cooked edamame to keep the salad fresh and vibrant.
- Adjust the red pepper flakes to your preferred spice level or omit entirely for a milder taste.
Keywords: grilled corn salad, orzo salad, scallion dill dressing, vegan salad, summer salad, grilled vegetables, orzo pasta salad
