Description
This Grilled Corn Orzo Salad with Scallion Dill Dressing is a vibrant and wholesome dish that combines smoky grilled corn, tender orzo pasta, fresh herbs, and a creamy, tangy scallion dill dressing. Enhanced with edamame, marinated artichoke hearts, and peppery baby arugula, it's a perfect light meal or side salad bursting with bright flavors and a variety of textures.
Ingredients
Salad
- 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)
Scallion Dill 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
Optional Garnish
- Shaved vegan parmesan
Instructions
- Cook Orzo: Bring a medium pot of water to a boil and generously salt the water. Cook the orzo until al dente according to the package instructions. Drain and transfer to a large mixing bowl.
- Grill Corn: Heat a large griddle or grill pan over medium heat. Place the ears of corn directly on the pan and grill for 10-12 minutes, turning occasionally with tongs until charred on all sides. Remove from heat and let cool.
- Sear Scallion Whites and Sauté Garlic: Trim the roots off the scallions, separate green and white parts. Place white portions on the griddle and sear for 1-2 minutes per side, pressing gently to ensure even searing. On the side of the pan, sauté garlic cloves in avocado oil for 2-3 minutes until fragrant and golden. Set both aside to cool.
- Prepare Dressing: In a blender, combine sautéed garlic, 4 seared scallion whites, lemon zest and juice, white wine vinegar, 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. Adjust salt or acidity to taste.
- Assemble Salad: Once corn is cool, cut kernels off the cob. Thinly slice remaining raw and cooked scallions. Add corn kernels, scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and baby arugula to the orzo. Pour dressing over and toss gently until evenly coated. Season with additional salt or lemon juice if needed.
- Serve: Serve immediately or chill and serve later. Optionally, garnish with shaved vegan parmesan before serving for an extra layer of umami.
Notes
- Grilling the corn adds a smoky flavor that is essential to the salad’s character.
- Searing the scallion whites adds depth to the dressing but feel free to use raw scallions for a milder taste.
- Adjust the amount of red pepper flakes to control the heat level.
- This salad can be prepared ahead of time; keep the dressing separate until ready to serve to maintain freshness.
- Substitute vegan parmesan with regular parmesan if not following a vegan diet.
- For extra protein, incorporate cooked chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Grilling and Stovetop
- Cuisine: American
