Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe
This vibrant Grilled Corn Orzo Salad with Scallion Dill Dressing combines smoky grilled corn, tender orzo pasta, and a creamy, herbaceous dressing made from seared scallions, fresh dill, and miso paste. Enhanced with edamame, marinated artichoke hearts, and peppery arugula, this salad offers refreshing textures and bold flavors perfect for a light lunch or a crowd-pleasing side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad
- 1 cup orzo
- 3 ears of corn, husks removed
- 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 bunch green scallions (about 8 scallions)
- 1 tbsp fresh oregano leaves
- 1/4–1/2 tsp red pepper flakes (optional)
Scallion Dill Dressing
- 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
- Kosher salt, to taste
Instructions
- Cook 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 and transfer the orzo to a large mixing bowl.
- Grill 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 to char all sides. Remove from heat and set aside to cool.
- Prepare Scallions and Garlic: Trim roots off the scallions and separate green from white parts; set greens aside. Place the white scallion parts on the grill pan and sear for 1-2 minutes per side, pressing gently for even searing. Add 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.
- Make Dressing: In a blender, combine sautéed garlic, 4 seared scallions, lemon zest and juice, white wine vinegar, extra virgin olive oil, miso paste, and 1/2 tsp salt. Blend on high until smooth and creamy. Add fresh dill and blend again until fully incorporated. Taste and adjust salt or acidity as needed.
- Assemble Salad: Once corn is cool, cut kernels off the cob. Thinly slice raw and cooked scallions. In the bowl with orzo, mix in corn kernels, scallions, artichoke hearts, edamame, oregano, optional red pepper flakes, and arugula. Pour dressing over the salad and toss to coat everything evenly. Taste and adjust seasoning with salt or lemon juice.
- Serve: Serve the salad immediately or chill for later. Optionally, garnish with shaved vegan parmesan for extra umami flavor just before serving.
Notes
- You can cook the edamame according to package instructions or use thawed pre-cooked edamame.
- Adjust red pepper flakes to your heat preference or omit for a milder flavor.
- For vegan parmesan substitute, look for store-bought vegan shreds or make your own using nutritional yeast, nuts, and garlic powder.
- Grilling the corn adds a smoky depth, but if unavailable, you can roast corn in the oven or sauté it on the stovetop.
- This salad can be made ahead and chilled; allow it to come to room temperature before serving for best flavor.
Keywords: grilled corn salad, orzo salad, scallion dill dressing, vegetarian salad, Mediterranean salad, summer salad, healthy side dish
