Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe
This Grilled Corn Orzo Salad with Scallion Dill Dressing is a vibrant, flavorful dish perfect for warm-weather meals. Featuring perfectly grilled corn kernels, tender orzo pasta, and a creamy, tangy dressing made from scallions, fresh dill, lemon, and miso, this salad combines fresh herbs, a pop of umami, and a hint of heat for a refreshing and satisfying side or light main course.
- 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
- 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)
Dressing and Aromatics
- 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
Toppings (optional)
- Shaved vegan parmesan (optional)
Instructions
- Cook the Orzo: Bring a medium pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain well and transfer to a large mixing bowl.
- Grill the Corn: Heat a large griddle or grill pan over medium heat. Place the ears of corn directly on the hot pan and grill for 10-12 minutes, turning occasionally to char all sides. Remove from heat and let cool.
- Prepare Scallions and Garlic: Trim roots off scallions, separate white and green parts. Sear the white scallion portions on the griddle for 1-2 minutes per side, pressing gently to sear evenly. On one side of the pan, sauté garlic cloves with avocado oil until fragrant and golden, about 2-3 minutes. Set scallions and garlic aside to cool.
- Make the Dressing: In a blender cup, combine sautéed garlic, 4 of the seared white scallions, lemon zest and juice, white wine vinegar, 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 seasoning with salt or lemon juice as needed.
- Assemble the Salad: Once the corn is cool, cut kernels off the cob. Thinly slice the remaining cooked and raw scallions (green parts). Add the corn kernels, sliced scallions, artichoke hearts, edamame, oregano, optional red pepper flakes, and arugula to the orzo bowl. Pour the dressing over and toss until everything is evenly coated. Adjust seasoning with additional salt or lemon juice if desired.
- Serve: Serve immediately or chill for later use. Optionally, garnish with shaved vegan parmesan just before serving for extra umami flavor.
Notes
- You can substitute frozen corn kernels if fresh corn is unavailable, but grilling fresh corn adds a smoky depth of flavor.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days.
- To make this dish vegan, ensure the optional parmesan is vegan-friendly or omit completely.
- Adjust the level of red pepper flakes according to your heat preference.
- This salad works well as a side dish or light main; add grilled chicken or tofu for protein boost if desired.
Keywords: grilled corn salad, orzo salad, scallion dressing, dill dressing, Mediterranean salad, vegetarian salad, summer salad
