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Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe

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This Grilled Corn Orzo Salad with Scallion Dill Dressing is a vibrant, fresh, and satisfying dish perfect for warm weather. Charred corn brings a smoky sweetness that pairs beautifully with tender orzo pasta, bright herbs, and a creamy, tangy scallion dill dressing. The addition of edamame and artichokes adds texture and protein, making it a wholesome and colorful salad suitable for lunches, dinners, or potlucks.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

For the Salad:

  • 1 cup orzo
  • 3 ears of corn, husks removed
  • 1 bunch green scallions (about 8 scallions)
  • 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 tbsp fresh oregano leaves
  • 1/4-1/2 tsp red pepper flakes (optional)
  • Shaved vegan parmesan (optional)

For the Dressing:

  • 5 garlic cloves
  • 2 tsp avocado oil
  • 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

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, then transfer to a large mixing bowl.
  2. Grill 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 the corn occasionally with tongs until all sides are charred. Remove from heat and set aside to cool.
  3. Prepare Scallions and Garlic: Trim and discard the roots from the scallions. Separate the green portions from the white and set aside the greens. Place the white portions onto the griddle to sear for 1-2 minutes on both sides, pressing gently for even searing. 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. Make Dressing: In a blender, combine sautéed garlic, 4 seared white scallion portions, lemon zest and juice, white wine vinegar, 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 seasoning as needed.
  5. Assemble Salad: Once cooled, cut corn kernels off the cob and thinly slice both cooked and raw scallion greens. Add corn, scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and arugula to the orzo bowl. Pour the dressing over the salad and toss to coat evenly. Adjust seasoning with extra salt or lemon juice to taste.
  6. Serve: Serve the salad immediately or chill for later use. Optionally, top with shaved vegan parmesan just before serving for an extra umami boost.

Notes

  • You can substitute fresh herbs based on availability, although dill and oregano give the salad its distinctive flavor.
  • If you don’t have a grill pan, an outdoor grill or regular skillet can be used to char the corn and scallions.
  • For a nutty twist, add toasted pine nuts or almonds.
  • This salad tastes great served chilled or at room temperature.
  • To keep the salad vegan, ensure that vegan parmesan is used or omit completely.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Vegan

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