Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe

Introduction

This Grilled Corn Orzo Salad with Scallion Dill Dressing is a vibrant and fresh dish perfect for warm weather. It combines smoky grilled corn, tender orzo, and a creamy herb dressing that brightens every bite. Ideal as a light lunch or a colorful side for your next barbecue.

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

1. 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.
2. 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 charred on all sides. Remove from heat and set aside to cool.
3. Step 3: Trim and discard the roots off the scallions. Separate the green and white portions; set the green parts aside. Place the white portions on the griddle and sear for 1–2 minutes on both sides, pressing gently to evenly cook. 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.
4. Step 4: In a blender, combine sautéed garlic, 4 of the 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.
5. Step 5: Once the corn is cool, cut the kernels off the cob. Thinly slice the remaining cooked and raw scallions. In the bowl with orzo, add corn, scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and arugula. Pour the dressing over everything and toss until fully coated. Taste and adjust seasoning with more salt or lemon juice if desired.
6. Step 6: Serve immediately or chill until ready to enjoy. Optionally, top with shaved vegan parmesan for an extra layer of umami flavor just before serving.

Tips & Variations

• For extra smoky flavor, finish the corn over an open flame or grill outdoors.
• Substitute frozen edamame with cooked green peas or chickpeas for variation.
• If miso paste is unavailable, a small amount of soy sauce can add depth to the dressing.
• Add diced cucumber or cherry tomatoes for a fresher crunch.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate and toss just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a day in advance. Keep the dressing separate and mix just before serving to maintain freshness and texture.

Is this salad suitable for a vegan diet?

Absolutely. The recipe is vegan, especially when you use vegan parmesan or omit it completely.

Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe

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★★★★★

4.6 from 56 reviews

This vibrant Grilled Corn Orzo Salad with Scallion Dill Dressing is a refreshing and flavorful dish perfect for summer gatherings or light meals. Featuring smoky grilled corn, tender orzo pasta, and a creamy, herbaceous scallion dill dressing, it combines fresh veggies like edamame, arugula, and marinated artichokes for a balanced and colorful salad with a zingy lemon-miso dressing.

• Author: Stella
• 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 1x2x3x

Salad

• Kosher salt, to taste
• 1 cup orzo
• 3 ears of corn, husks removed
• 1 bunch green scallions (about 8 scallions)
• 12 oz frozen edamame, thawed or cooked
• 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 & Sauté

• 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

1. Cook the orzo: Bring a medium pot of water to a boil, generously season with kosher salt, and cook the orzo according to package instructions until al dente. Drain the pasta and transfer it into a large mixing bowl to cool.
2. Grill the corn: Heat a large griddle or grill pan over medium heat until hot. Place the ears of corn directly on the pan and grill for 10-12 minutes, turning occasionally with tongs to achieve a nice char on all sides. Remove from the pan and set aside to cool.
3. Prepare scallions and garlic: Trim and discard the roots of the scallions, separating the green and white parts. Place the white scallion portions on the griddle to sear for 1-2 minutes per side, pressing gently for even searing. Meanwhile, 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.
4. Make the 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 tsp kosher salt. Blend on high until smooth and creamy. Add the fresh dill and blend again until fully incorporated. Taste and adjust seasonings as needed.
5. Assemble the salad: Once the corn is cool enough to handle, cut the kernels off the cobs. Thinly slice the cooked and raw scallions. Add the corn kernels, 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 thoroughly to coat all ingredients. Adjust seasoning with more salt or lemon juice if desired.
6. Serve: Serve the salad immediately or refrigerate for later use. Optionally, garnish with shaved vegan parmesan before serving to add a savory umami kick.

Notes

• Grilling the corn imparts a smoky flavor that elevates this salad, but you can boil the corn if a grill or griddle is unavailable.
• For a nuttier flavor, try toasting the orzo lightly in a dry pan before boiling.
• The miso paste adds depth and umami to the dressing—white or yellow miso works best for a mild flavor.
• You can substitute frozen shelled edamame for convenience and cook according to package instructions.
• Adjust red pepper flakes based on your spice preference or omit entirely for a milder salad.
• To make this salad vegan and gluten-free, ensure the orzo is made from gluten-free grains and omit the vegan parmesan if needed.

Keywords: grilled corn salad, orzo salad, scallion dill dressing, vegan salad, summer salad, Mediterranean salad, edamame salad