Name: Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: Kosher salt, to taste; 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 tbsp fresh oregano leaves; 1/4-1/2 tsp red pepper flakes (optional); 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; Shaved vegan parmesan (optional)

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Introduction

This grilled corn orzo salad with scallion dill dressing is a fresh, flavorful dish perfect for warm-weather meals. The smoky char from the grilled corn pairs beautifully with a bright, herby dressing, making it a satisfying side or light main course.

A bowl filled with a fresh mixed salad close up, showing several layers: at the bottom, small pale yellow orzo pasta pieces mixed with bright green edamame beans, medium-sized green arugula leaves scattered on top, and small pieces of grilled corn with light brown char marks evenly spread throughout. Interspersed are thin slices of pale artichoke, all lightly sprinkled with red pepper flakes and black pepper. The bowl is white with a speckled texture, and it sits on a white marbled surface. A silver serving spoon is visible resting inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

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 the corn with tongs occasionally until it is charred on all sides. Remove from heat and set aside to cool.
Step 3: Trim and discard the roots off the scallions, then separate the green portions and set aside. Place the white portions of the scallions on the griddle to sear for 1-2 minutes on both sides, pressing gently with a spatula for even searing. While the 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 cup, 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 salt. Blend on high until smooth and creamy. Add the dill and blend again until fully incorporated. Taste and adjust salt or acidity as needed.
Step 5: Once the corn has cooled, cut the kernels off the cob. Thinly slice the remaining cooked and raw scallions. Add the corn, sliced scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and baby arugula to the bowl with the orzo. Pour the dressing over everything and toss until fully coated. Taste and adjust seasoning with more salt or lemon juice as desired.
Step 6: Serve the salad immediately or chill for later. Optionally, top with shaved vegan parmesan just before serving for extra umami flavor.

Tips & Variations

Substitute frozen corn if fresh ears are unavailable—simply thaw and lightly grill for extra flavor.
Add toasted pine nuts or sliced almonds for a crunchy texture.
Use fresh herbs like parsley or basil in place of oregano for a different herbal note.
Adjust the red pepper flakes to your heat preference or omit entirely for a milder salad.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The orzo may absorb dressing over time, so you might want to add a splash of olive oil or fresh lemon juice when reheating or serving chilled. This salad is best enjoyed cold or at room temperature.

How to Serve

A close-up view of a bowl filled with a colorful salad made of several layers. The bottom layer includes small, light-yellow orzo pasta pieces mixed evenly. Scattered throughout are bright green edamame beans and fresh, dark green arugula leaves with their long, thin shapes adding texture. There are also pieces of grilled corn with a mix of yellow and browned, charred spots, adding a warm color contrast. Thin slices of pale yellow cheese or tofu are spread around, blending with the light colors of the pasta and greens. The entire salad is sprinkled with small red chili flakes and finely chopped green herbs, giving it a speckled appearance of red and green over the whole mix. The bowl is light brown with a simple texture, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad can be prepared a few hours or the day before serving. Keep it refrigerated and toss well before serving to redistribute the dressing.

Can I use a different grain instead of orzo?

Absolutely. Couscous, quinoa, or small pasta shapes like acini di pepe can be used as alternatives, but cooking times and liquid ratios may vary.