Description

This Grilled Corn Orzo Salad with Scallion Dill Dressing is a vibrant and refreshing dish perfect for warm-weather meals. Featuring smoky grilled corn, tender orzo pasta, and a herbaceous creamy scallion dill dressing, this salad combines fresh greens, marinated artichokes, and edamame for a deliciously balanced plate. It’s ideal as a light lunch or a colorful side for any gathering.

Ingredients

Scale

Main Salad

1 cup orzo
3 ears of corn, husks removed
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)

Scallion Dill Dressing

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
Kosher salt, to taste

Optional Garnish

Shaved vegan parmesan (optional)

Instructions

Cook the 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, then transfer to a large mixing bowl.
Grill the Corn: 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 the corn is charred on all sides. Remove from heat and set aside to cool.
Prepare Scallions and Garlic: Trim and discard the roots of the scallions, then separate the green portions from the white. Set the green portions aside. Place the white parts on the griddle and sear for 1-2 minutes on both sides, pressing gently for even charring. In the same pan, add garlic cloves and avocado oil to one side and sauté until fragrant and golden, about 2-3 minutes. Set scallions and garlic aside to cool.
Make the Dressing: Add the sautéed garlic, 4 seared scallion whites, lemon zest and juice, white wine vinegar, extra virgin olive oil, miso paste, and 1/2 teaspoon salt to a blender. Blend on high until smooth and creamy. Add the fresh dill and blend again until fully incorporated. Taste and adjust salt or acidity as needed.
Assemble the Salad: Once corn is cool, cut kernels off the cob. Thinly slice the remaining cooked scallion whites as well as the reserved green scallion portions. In the bowl with orzo, combine corn kernels, scallions, artichoke hearts, edamame, oregano, red pepper flakes if using, and baby arugula. Pour the dressing over and toss until everything is evenly coated. Taste and adjust seasoning with more salt or lemon juice if needed.
Serve: Serve the salad immediately, or chill it for later use. Optionally, garnish with shaved vegan parmesan before serving for an extra layer of umami flavor.

Notes

If you don’t have a grill pan, you can grill the corn on an outdoor grill or roast it under a broiler for similar charred flavor.
This salad can be served cold or at room temperature, making it great for meal prep or potlucks.
The dressing can be made ahead and stored refrigerated for up to 3 days.
For a nutty twist, sprinkle toasted pine nuts or almonds on top before serving.
Adjust red pepper flakes based on your preferred spice level or omit for a milder salad.
Use gluten-free orzo or substitute with rice or quinoa to accommodate gluten sensitivities.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Grilling
Cuisine: American

Keywords: grilled corn salad, orzo salad, scallion dill dressing, vegan salad, summer salad, easy side dish