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

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.

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 occasionally until the corn is charred on all sides. Remove from heat and set aside to cool.

Step 3: Trim and discard the roots of the scallions, then separate the green portion from the white. Set the green scallions aside. Place the white scallion portions on the griddle and sear for 1-2 minutes on both sides, pressing gently to ensure even cooking. While 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.

Step 4: In a blender, combine the sautéed garlic, 4 of the seared scallions, lemon zest and juice, white wine vinegar, olive oil, miso paste, and 1/2 teaspoon salt. Blend on high until smooth and creamy. Add dill and blend again until fully incorporated. Taste and adjust salt or acidity as needed.

Step 5: When cooled, cut the kernels off the corn cobs. Thinly slice the remaining cooked and raw scallions. Add the corn, scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and arugula to the orzo bowl. Pour the dressing over the mixture and toss until fully coated. Adjust seasoning with more salt or lemon juice if desired.

Step 6: Serve immediately or chill for later. Optionally, top with shaved vegan parmesan before serving for extra umami flavor.

Tips & Variations

For a nutty crunch, add toasted pine nuts or sunflower seeds before serving.

Swap edamame for cooked chickpeas for a different texture and flavor.

If you don’t have a grill pan, roast the corn under the broiler until charred.

Use fresh oregano or substitute with fresh basil if preferred.

Adjust red pepper flakes to your heat tolerance or leave them out for a milder salad.

FAQs

Can I make this salad ahead of time?

Yes, it’s great made ahead. Keep the dressing separate until ready to serve for the freshest taste and texture.

Is this salad vegan?

Yes, the recipe is vegan as written. Just be sure to use shaved vegan parmesan if adding the optional topping.

Dinner

Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe

Introduction