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Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe

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4 from 64 reviews

A vibrant and flavorful Grilled Corn Orzo Salad featuring smoky grilled corn, tender orzo pasta, and a bright scallion dill dressing. This salad combines fresh herbs, zesty lemon, and creamy miso dressing for a deliciously satisfying vegetarian dish perfect for warm-weather meals or as a light lunch or side.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Salad Ingredients

  • 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)

Dressing Ingredients

  • 5 garlic cloves
  • Zest and juice of 1 medium lemon
  • 1 tbsp white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tsp avocado oil
  • 1 tsp yellow or white miso paste
  • 1/4 cup fresh dill, thick stems removed
  • Kosher salt
  • Shaved vegan parmesan (optional)

Instructions

  1. Cook Orzo: 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 and transfer it to a large mixing bowl.
  2. Grill Corn: Heat a large griddle or grill pan over medium heat. Place the ears of corn directly on the pan and grill for about 10-12 minutes, turning occasionally with tongs until the corn is charred on all sides. Remove and set aside to cool.
  3. Sear Scallion Whites and Sauté Garlic: Trim roots off scallions and separate green from white portions. Place white scallion portions on the griddle and sear for 1-2 minutes per side, pressing gently to sear evenly. 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. Prepare 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 kosher 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. Combine Salad: Once corn is cool, cut kernels off the cob. Thinly slice remaining cooked and raw scallions. Add corn kernels, sliced scallions, artichoke hearts, edamame, oregano leaves, red pepper flakes (if using), and arugula to the bowl with orzo. Pour dressing over the salad and toss until fully coated. Taste and adjust seasoning with additional salt or lemon juice if desired.
  6. Serve: Serve immediately or chill for later use. Optionally, garnish with shaved vegan parmesan just before serving for added umami flavor.

Notes

  • Grilling the corn adds a smoky flavor that enhances the salad’s overall taste.
  • You can prepare the dressing ahead of time and store it in the refrigerator for up to 2 days.
  • This salad is perfect served chilled or at room temperature.
  • For a nut-free version, ensure your vegan parmesan does not contain nuts.
  • Adjust red pepper flakes according to your preferred spice level or omit entirely for no heat.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/grilled-corn-orzo-salad-with-scallion-dill-dressing-recipe/