Introduction

This Grilled Corn Orzo Salad with Scallion Dill Dressing is a fresh and vibrant dish perfect for warm weather gatherings. Packed with smoky corn, tender orzo, and a bright herbaceous dressing, it’s a delightful combination of textures and flavors. Easy to prepare and versatile, it makes a great side or light main course.

A close-up view of a salad in a white bowl filled with small pasta pieces that are creamy white, mixed with bright yellow grilled corn chunks showing slight char marks, vibrant green edamame beans, and leafy dark green arugula spread throughout. Thin slices of pale almonds are scattered among the layers, adding a smooth texture. Tiny red chili flakes and herbs are sprinkled on top, giving specks of red and green all over the dish. A silver spoon is partly visible, resting inside the bowl. The bowl is placed on a white marbled surface. 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 it 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 occasionally with tongs until charred on all sides. Remove from heat and set aside to cool.

Step 3: Trim and discard the roots of the scallions. Separate the green and white parts, setting the green aside. Place the white parts on the griddle to sear for 1-2 minutes per side, pressing gently for even cooking. Add garlic cloves and avocado oil to one side of the pan, sautéing until fragrant and golden, about 2-3 minutes. Set scallions and garlic aside to cool.

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 dill and blend again until fully incorporated. Taste and adjust salt or acidity as needed.

Step 5: Once the corn is cool, cut kernels off the cob. Thinly slice both cooked and raw scallions. Add corn kernels, scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and arugula to the orzo bowl. Pour the dressing over and toss gently to coat. Adjust seasoning with more salt or lemon juice if desired.

Step 6: Serve immediately or chill for later. Optionally, top with shaved vegan parmesan just before serving for extra umami flavor.

Tips & Variations

For extra smokiness, use smoked paprika in the dressing or grill the corn over charcoal.

You can substitute quinoa or couscous for orzo for a different texture.

Adding toasted pine nuts or slivered almonds adds a nice crunch.

Use fresh lemon juice to brighten the flavors and balance the richness of the miso.

FAQs

Can I make this salad vegan?

Yes, this recipe is naturally vegan. Use shaved vegan parmesan or omit it altogether to keep it fully plant-based.

How do I cook the orzo perfectly?

Boil the orzo in generously salted water according to package instructions until just tender but still firm (al dente). Drain and rinse briefly with cool water to stop cooking and prevent sticking.