Name: Grilled Corn and Orzo Salad with Scallion Dill Dressing Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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); 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; Shaved vegan parmesan

Jump to Recipe· 4.2 from 9 reviews

There is something incredibly joyful about summer’s bounty transformed into a vibrant, flavor-packed meal, and that is exactly what the Grilled Corn and Orzo Salad with Scallion Dill Dressing Recipe delivers. This dish is a celebration of textures and tastes—sweet, smoky grilled corn meets tender orzo pasta, all brought together by an irresistible scallion dill dressing that pops with freshness and herbaceous charm. Whether you’re hosting a backyard get-together or craving a wholesome weeknight dinner, this salad dazzles with its colorful ingredients and bright, zesty flavors that simply sing on the palate.

Ingredients You'll Need

The image shows three ears of corn lying side by side on a long dark tray with a shiny surface. The corn has bright yellow and white kernels arranged in neat rows. In the background, there are some green onions and a metal kitchen tool with a white handle resting on the tray. The tray is placed near a window, casting natural light on the corn and creating soft reflections on the tray’s surface, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe has been thoughtfully chosen for its role in building layers of flavor, texture, and eye-catching color. You’ll find it’s a beautiful balance of pantry staples and fresh produce that makes this salad both approachable and exciting to make.

Kosher salt: Essential for seasoning and enhancing the natural flavors of every ingredient.
1 cup orzo: This tiny, rice-shaped pasta adds a delightful chewy texture and heartiness.
3 ears of corn, husks removed: Fresh corn provides sweetness and a hint of smokiness once grilled.
1 bunch green scallions (about 8 scallions): Offers a fresh, mild onion flavor critical to the dressing and salad mix.
2 teaspoon avocado oil: Perfect for sautéing scallions and garlic with a subtle buttery taste.
5 garlic cloves: Adds aromatic depth and a savory punch when seared.
Zest and juice of 1 medium lemon: Brings brightness and tartness that lift the entire dish.
1 tablespoon white wine vinegar: Provides a gentle acidity to balance richness in the dressing.
¼ cup extra virgin olive oil: Brings richness and a fruity note that complements fresh herbs.
1 teaspoon yellow or white miso paste: Adds a subtle umami flavor that deepens the dressing’s complexity.
¼ cup fresh dill, thick stems removed: Imparts a fragrant, slightly citrusy herbal note central to the dressing’s character.
1 tablespoon fresh oregano leaves: Offers an earthy, slightly minty flavor to contrast the sweetness of corn.
12 oz frozen edamame, thawed or cooked: A protein-packed addition that brings a satisfying bite.
⅓ cup marinated jarred artichoke hearts, roughly chopped: Adds tangy, tender morsels that elevate texture and flavor.
3 cups baby arugula: Peppery greens that bring a fresh, crisp contrast to the creamy dressing.
¼-½ teaspoon red pepper flakes (optional): A hint of heat for those who like a little kick.
Shaved vegan parmesan (optional): A finishing touch for an extra layer of savory umami richness.

How to Make Grilled Corn and Orzo Salad with Scallion Dill Dressing Recipe

Step 1: Cook the Orzo

Bring a generously salted pot of water to a boil, then add the orzo and cook until al dente according to the package directions. Once perfectly tender but still with a bit of bite, drain the orzo and transfer it to a large mixing bowl. This serves as the comforting, starchy base that soaks up all the wonderful flavors yet maintains a tender texture.

Step 2: Grill the Corn

Heat your griddle or grill pan over medium heat until nicely hot. Place the ears of corn directly on the pan and grill for about 10-12 minutes. Turn them occasionally with tongs so that each side develops those beautiful, lightly charred spots that infuse a warm smokiness, which perfectly contrasts the sweet kernels. Remove and set them aside to cool.

Step 3: Sear Scallions and Sauté Garlic

Trim off the roots from your scallions and separate the green from the white parts. Set the green portions aside to be sliced later, and place the white parts on the hot griddle. Sear them gently for 1-2 minutes on both sides, pressing down with a spatula to get even caramelization. As they cook, add the garlic cloves and avocado oil to one side of the pan. Sauté the garlic until golden and fragrant, infusing the oil with flavor. Once done, set the scallions and garlic aside to cool.

Step 4: Prepare the Scallion Dill Dressing

In a blender or food processor, combine the sautéed garlic, four of the grilled scallions, lemon zest and juice, white wine vinegar, extra virgin olive oil, miso paste, and ½ teaspoon salt. Blend on high until luxuriously smooth and creamy. Add the fresh dill and blend again to integrate those bright herbal notes. Taste your dressing and adjust salt or acidity as needed — this dressing is the magic wand that ties the entire salad together with vibrant flavor.

Step 5: Assemble the Salad

When the corn has cooled, carefully cut the kernels off the cob. Thinly slice the remaining green portions of the scallions. To the bowl of orzo, add the grilled corn kernels, sliced scallions, marinated artichoke hearts, cooked edamame, fresh oregano, red pepper flakes if using, and the handful of baby arugula. Drizzle the scallion dill dressing over everything and toss gently until every bit is coated with that creamy, herbaceous goodness. Taste once more and tweak the seasoning if desired.

Step 6: Serve or Chill

This salad can be enjoyed immediately for the freshest bite or chilled for later to meld the flavors even more beautifully. Just before serving, sprinkle shaved vegan parmesan on top if you want to elevate it with a lovely umami touch.

How to Serve Grilled Corn and Orzo Salad with Scallion Dill Dressing Recipe

A deep white bowl filled with a vibrant salad showing at least three layers: the bottom layer has a mix of small orzo pasta pieces in light yellow color and small charred corn kernels in golden brown with some darker edges; the middle layer includes bright green broad beans and fresh leafy spinach with a slightly wrinkled texture; the top layer is sprinkled with small red chili flakes and dried herbs scattered evenly, adding subtle red and green specks across the salad. The bowl sits on a white marbled surface with a blurred beige cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of shaved vegan parmesan adds a nutty, savory richness that complements the bright dressing and brings out the sweetness of the corn. For a further pop of color and zing, consider adding a few more fresh dill fronds right on top.

Side Dishes

This salad shines as a stand-alone light meal but also pairs beautifully with grilled chicken, fish, or even hearty roasted vegetables. For a picnic or potluck spread, serve alongside crusty bread or pita for a satisfying and colorful plate.

Creative Ways to Present

Think outside the bowl—serve this salad in hollowed-out grilled bell peppers for an eye-catching presentation, or layer it in a clear glass trifle dish for a party display. Even scooping it into endive leaves or crisp lettuce cups turns it into delightful bite-sized appetizers.

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Corn and Orzo Salad with Scallion Dill Dressing Recipe stays fresh for up to 3 days in an airtight container in the refrigerator. Give it a gentle toss before serving again, as the dressing may settle or thicken slightly.

Freezing

This salad is best enjoyed fresh or chilled rather than frozen, as freezing may alter the texture of the corn and orzo once thawed. For best results, avoid freezing the assembled salad and instead freeze any dressings or components separately if needed.

Reheating

Since this is mainly a cold salad, reheating is not recommended. If you prefer it warm, gently toss the orzo and corn in a pan to reheat before combining with the dressing and fresh ingredients, but the salad truly sings served cool or at room temperature.

FAQs

Can I use frozen corn instead of fresh corn for this Grilled Corn and Orzo Salad with Scallion Dill Dressing Recipe?

Fresh corn works best for that authentic smoky char and sweetness, but if fresh ears aren’t available, thawed frozen corn can be sautéed or lightly grilled to mimic the flavor. The texture will differ slightly, but the salad will still be delicious.

Is this salad suitable for vegans and vegetarians?

Absolutely! This salad is naturally vegan and vegetarian-friendly especially when you opt for vegan parmesan or skip it entirely. The plant-based ingredients keep it fresh and flavorful without any animal products.

Can I make the dressing ahead of time?

Yes, the scallion dill dressing can be prepared up to two days in advance and stored in the fridge in an airtight container. Just give it a good shake or stir before tossing with the salad ingredients.

What can I substitute for miso paste if I don’t have any?

If miso paste is not on hand, a small splash of soy sauce or tamari can add some umami depth, although the flavor will be a bit different. Start with a half teaspoon and adjust to taste to avoid overpowering the dressing.

Is orzo the only pasta I can use for this salad?

Orzo's small, rice-like shape is perfect for this salad, but feel free to experiment with other small pasta shapes like couscous, Israeli couscous, or even small shell pasta to change up the texture while maintaining the balanced bite.

Final Thoughts

I sincerely hope you give the Grilled Corn and Orzo Salad with Scallion Dill Dressing Recipe a try because it’s one of those dishes that keeps surprising you with its layers of flavor, texture, and wholesome freshness. It’s a fantastic side or main that feels both nourishing and indulgent, perfect for every season especially summer. Once you taste it, I bet it will become one of your favorites to make again and again!

Grilled Corn and Orzo Salad with Scallion Dill Dressing Recipe

Ingredients You'll Need