If you’re looking for a fresh, vibrant dish that captures the essence of summer, this Grilled Corn Orzo Salad with Scallion Dill Dressing is just what you need! This delightful salad is a family favorite across the US and UK, perfect for everything from busy weeknights to joyful gatherings. With its colorful ingredients and creamy dressing, it always brings a smile to the table. Plus, it’s plant-based, making it an excellent choice for everyone!
Why You’ll Love This Recipe
- Quick and Easy: This salad comes together in just about 50 minutes, making it a hassle-free option for any meal.
- Flavor Explosion: The combination of grilled corn, fresh herbs, and zesty dressing creates a deliciously vibrant flavor profile.
- Make-Ahead Friendly: Prepare it ahead of time for picnics or potlucks; it’ll only get better as the flavors meld!
- Versatile Serving Options: Enjoy it as a side dish or add protein for a satisfying main course.
- Healthy Ingredients: Packed with wholesome produce and plant-based goodness, it’s a guilt-free indulgence.
Ingredients You’ll Need
This recipe comes together with simple, wholesome ingredients that you can easily find at your local grocery store. Get ready to savor every bite!
For the Salad
- 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 grape juice 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)
Variations
Feel free to get creative with this recipe! It’s wonderfully flexible.
- Add More Veggies: Toss in some diced bell peppers or cherry tomatoes for extra color and crunch.
- Swap the Protein: Use chickpeas instead of edamame for a different texture and flavor.
- Make It Spicy: Drizzle some sriracha or add jalapeños if you love heat!
- Go Gluten-Free: Substitute the orzo with quinoa or brown rice for a gluten-free version.
How to Make Grilled Corn Orzo Salad with Scallion Dill Dressing
Step 1: Cook the Orzo
Bring a medium pot of water to a boil and generously salt it. Cooking the orzo until al dente ensures that it holds its shape when mixed later. Drain the pasta and transfer it to a large mixing bowl; this will be the base of your salad.
Step 2: Grill the Corn
Heat a large griddle or grill pan over medium heat. Grilling the corn adds that signature smoky flavor! Place the ears directly on the pan and turn them occasionally until they’re beautifully charred on all sides. Set aside to cool; this step enhances both taste and texture.
Step 3: Sear the Scallions
Trim off the roots of the scallions. Searing brings out their natural sweetness while adding depth to your dressing. Place the white parts on the grill while sautéing garlic in avocado oil until golden—this aromatic blend will elevate your salad!
Step 4: Blend Your Dressing
In a blender, combine sautéed garlic, seared scallions (reserve some green parts), lemon zest and juice, vinegar, olive oil, miso paste, and salt. Blending until smooth creates that creamy texture you’re after. Adding dill at the end ensures its freshness shines through—taste testing is key here!
Step 5: Assemble Your Salad
Once cooled, cut kernels off the grilled corn cobs and slice your remaining scallions. Add them along with artichoke hearts, edamame, oregano, red pepper flakes if desired, and arugula into your bowl of orzo. Pour over that luscious dressing and mix until everything is beautifully coated.
Step 6: Serve & Enjoy!
You can serve this salad immediately or chill it for later—both options are delicious! If desired, top with shaved vegan parmesan right before serving for an added umami kick. Enjoy every flavorful bite!
Pro Tips for Making Grilled Corn Orzo Salad with Scallion Dill Dressing
Ready to take your Grilled Corn Orzo Salad to the next level? Here are some pro tips to ensure your dish is a hit!
Use fresh, seasonal corn: Fresh corn on the cob will provide the sweetest flavor and juiciest kernels. Look for corn that has bright green husks and plump kernels for the best results.
Don’t skip the grilling: Grilling the corn and scallions adds a delightful smoky flavor that enhances the overall taste of the salad. The char brings out natural sweetness and complexity.
Chill before serving: Allowing the salad to chill in the refrigerator for at least 30 minutes before serving lets the flavors meld together beautifully, resulting in a more delicious dish.
Adjust seasoning to taste: Everyone’s palate is different! Taste your dressing and salad mixture before serving, and don’t hesitate to add more salt, lemon juice, or herbs as desired.
Make it ahead of time: This salad keeps well in the fridge for a couple of days, making it an excellent choice for meal prep or potlucks. Just save any garnishes until you’re ready to serve!
How to Serve Grilled Corn Orzo Salad with Scallion Dill Dressing
Presenting your Grilled Corn Orzo Salad can make all the difference! Here are some ideas to elevate your serving game.
Garnishes
- Freshly chopped herbs: A sprinkle of extra dill or parsley on top adds a burst of color and freshness.
- Lemon wedges: Serve with lemon wedges on the side for guests who enjoy a zesty kick.
- Toasted nuts or seeds: A handful of toasted pine nuts or sunflower seeds can provide a lovely crunch and nutty flavor.
Side Dishes
- Grilled vegetable skewers: Colorful skewers of seasonal vegetables grilled to perfection complement the smoky flavors of the salad.
- Crispy roasted chickpeas: These crunchy snacks add protein and a satisfying texture that pairs well with the creamy elements of your salad.
- Quinoa tabbouleh: A refreshing side packed with parsley, tomatoes, and lemon, this dish offers a bright contrast to your hearty orzo salad.
- Garlic naan: Warm garlic naan serves as a delightful vehicle for scooping up this delicious salad while adding an aromatic touch.
Make Ahead and Storage
This Grilled Corn Orzo Salad with Scallion Dill Dressing is perfect for meal prep! You can easily make it ahead of time, allowing the flavors to meld beautifully while saving you time during busy weeknights.
Storing Leftovers
- Store any leftovers in an airtight container in the refrigerator.
- Enjoy within 3-4 days for the best taste and freshness.
Freezing
- While this salad is best enjoyed fresh, you can freeze the dressing separately from the salad ingredients.
- To freeze, pour the dressing into a freezer-safe container and store for up to 1 month. Thaw in the refrigerator before using.
Reheating
- If desired, you can serve the salad chilled or at room temperature.
- If reheating, warm gently on low heat, but be cautious not to overcook the orzo or wilt the arugula.
FAQs
Can I use different grains instead of orzo?
Absolutely! You can substitute orzo with quinoa, farro, or any other grain of your choice. Just remember to adjust cooking times accordingly.
What are some variations for Grilled Corn Orzo Salad with Scallion Dill Dressing?
Feel free to mix in other vegetables like bell peppers or zucchini. You could also add beans for extra protein or swap out the dressing for your favorite vinaigrette.
How long does Grilled Corn Orzo Salad with Scallion Dill Dressing last in the fridge?
When stored properly in an airtight container, this salad will stay fresh for about 3-4 days in the refrigerator.
Final Thoughts
I hope you enjoy making this delightful Grilled Corn Orzo Salad with Scallion Dill Dressing as much as I do! It’s a wonderful way to celebrate fresh summer ingredients and brings a burst of flavor to your table. I encourage you to try it out and share it with family and friends—happy cooking!
Grilled Corn Orzo Salad with Scallion Dill Dressing
If you’re craving a vibrant and refreshing dish that embodies the flavors of summer, look no further than this Grilled Corn Orzo Salad with Scallion Dill Dressing. This delightful salad features juicy grilled corn, tender orzo, and a creamy dressing infused with fresh herbs, making it perfect for everything from busy weeknights to festive gatherings. Not only is it visually appealing with its colorful ingredients, but it’s also plant-based and packed with wholesome goodness. With easy preparation and versatile serving options, this salad will surely become a favorite at your table!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Salad
- Method: Grilling
- Cuisine: American
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 grape juice 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
- Cook the orzo according to package instructions in salted boiling water until al dente. Drain and transfer to a large bowl.
- Grill the corn on medium heat until charred on all sides. Let cool before cutting off the kernels.
- Sear the white parts of scallions in avocado oil along with sautéed garlic until golden.
- Blend the grilled scallions, garlic, lemon juice and zest, vinegar, olive oil, miso paste, and salt until smooth. Stir in fresh dill at the end.
- Combine the corn, remaining scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and arugula in the bowl with orzo. Pour dressing over and mix well.
- Serve immediately or chill for later enjoyment.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
