Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe
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.
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
