Grilled Corn Orzo Salad with Scallion Dill Dressing

If you’re looking for a fresh, vibrant dish that celebrates the flavors of summer, you’ve come to the right place! This Grilled Corn Orzo Salad with Scallion Dill Dressing is not only colorful and delicious but also incredibly easy to whip up. Whether you’re hosting a backyard barbecue or need a quick weeknight dinner, this salad shines as a satisfying main or a delightful side. You’ll love how the sweet grilled corn pairs perfectly with the creamy scallion dill dressing, making every bite feel like a sunny day.

What makes this recipe even more special is its versatility. You can enjoy it warm or chilled, making it perfect for any occasion. Plus, it’s packed with wholesome ingredients that everyone in your family will love!

Why You’ll Love This Recipe

• Quick and Easy: This salad comes together in just about 50 minutes—perfect for busy evenings or last-minute gatherings!
• Flavor-Packed: The combination of grilled corn and scallion dill dressing brings an explosion of taste that’s sure to impress.
• Healthy and Wholesome: With nutrient-rich ingredients like edamame and arugula, this salad offers a nutritious boost in every bite.
• Make-Ahead Friendly: Prepare it in advance and let the flavors meld in the fridge—it just gets better with time!
• Customizable: Feel free to add your favorite veggies or grains to make it your own.

Ingredients You’ll Need

This Grilled Corn Orzo Salad features simple and wholesome ingredients that come together beautifully. You may already have some of these pantry staples on hand!

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

One of the great things about this recipe is its flexibility! Feel free to mix it up based on what’s available in your kitchen or your dietary preferences.

• Add More Veggies: Toss in diced bell peppers or cherry tomatoes for extra color and crunch.
• Go Grain-Free: Substitute quinoa for orzo if you’re looking for a gluten-free option.
• Spice it Up: Add diced jalapeños or increase the red pepper flakes for an extra kick.
• Switch Up the Greens: Try spinach or kale instead of arugula for a different taste profile.

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 you get that perfect chewy texture that holds up well in salads. Once done, drain the pasta and transfer it into a large mixing bowl where all those tasty ingredients will come together.

Step 2: Grill the Corn

Heat up a griddle or grill pan over medium heat. Place the ears of corn directly on the pan, turning occasionally until they get beautifully charred on all sides. This grilling step adds depth and sweetness that really elevates this salad. Once grilled, let it cool before cutting off those delicious kernels.

Step 3: Sear Scallions and Garlic

Trim off the roots from your scallions; then cut them into white and green parts. Searing the white part brings out its natural sweetness while adding gorgeous grill marks! Sautéing garlic alongside infuses wonderful flavor into your dressing—don’t skip this step!

Step 4: Make the Dressing

In a blender, combine sautéed garlic, four seared scallions, lemon zest and juice, vinegar, olive oil, miso paste, and salt. Blend until smooth; adding fresh dill at the end keeps its vibrant flavor intact. This dressing ties everything together beautifully—trust me!

Step 5: Combine Ingredients

Once cooled down enough to handle, cut off those grilled corn kernels from their cobs. In your bowl with cooked orzo, toss in corn, scallions (both cooked and raw), artichokes, edamame, oregano, optional red pepper flakes, and arugula. Pour over that luscious dressing you made earlier—and stir until everything is coated evenly!

Step 6: Serve & Enjoy

You can serve this delightful salad immediately warm or let it chill in the fridge if you prefer it cold. If you want an extra umami punch at serving time, sprinkle some shaved vegan parmesan on top! Enjoy every bite full of sunshine goodness!

Pro Tips for Making Grilled Corn Orzo Salad with Scallion Dill Dressing

Elevate your Grilled Corn Orzo Salad to perfection with these helpful tips!

• Choose the freshest corn: Fresh, in-season corn will provide the sweetest flavor and the best texture, enhancing your salad’s overall taste.
• Don’t skip the miso paste: This ingredient adds depth and umami to your dressing, making it richer and more satisfying without any animal-derived products.
• Let it chill: Allowing the salad to sit in the fridge for 30 minutes before serving helps the flavors meld together beautifully, resulting in a more delicious dish.
• Adjust seasoning at the end: Tasting the salad after mixing allows you to fine-tune the salt and acidity, ensuring a perfectly balanced flavor profile.
• Experiment with herbs: Feel free to swap out dill or oregano for your favorite fresh herbs like basil or parsley for a personal touch.

How to Serve Grilled Corn Orzo Salad with Scallion Dill Dressing

Presentation can make all the difference! Here are some ideas on how to serve this delightful salad.

Garnishes

• Chopped fresh herbs: Sprinkling extra dill or parsley on top adds a pop of color and freshness, making your dish visually appealing.
• Lemon wedges: Serving lemon wedges alongside allows guests to add a splash of citrus right before enjoying their portion, enhancing flavors even further.

Side Dishes

• Grilled Vegetable Skewers: Colorful skewers of zucchini, bell peppers, and mushrooms provide a smoky complement to the salad while keeping the meal light and vibrant.
• Quinoa Salad: A refreshing quinoa salad with cucumbers, tomatoes, and lemon vinaigrette pairs well and adds a nutty texture alongside your orzo salad.
• Roasted Chickpeas: Crunchy roasted chickpeas seasoned with spices offer a satisfying bite that contrasts nicely with the soft textures of the salad.
• Hummus and Pita Chips: A creamy hummus served with crispy pita chips makes for an easy appetizer that introduces Mediterranean flavors into your meal.

Make Ahead and Storage

This Grilled Corn Orzo Salad with Scallion Dill Dressing is perfect for meal prep! You can easily make it in advance, making weeknight dinners or lunch packing a breeze. Here’s how to store it properly:

Storing Leftovers

• Keep any leftovers in an airtight container.
• Store in the refrigerator for up to 3 days.
• If possible, add the arugula just before serving to keep it fresh.

Freezing

• This salad is best enjoyed fresh, but you can freeze the components separately.
• Freeze the orzo and dressing in airtight containers for up to 1 month.
• When ready to eat, thaw overnight in the refrigerator before combining.

Reheating

• To reheat the orzo, add a splash of water and microwave in short intervals until warm.
• Avoid reheating the salad with arugula; instead, serve it fresh after warming other components.

FAQs

Here are some common questions about this delicious recipe:

Can I use another type of pasta instead of orzo for this salad?

Absolutely! While orzo provides a unique texture, you can substitute it with any small pasta like quinoa, couscous, or even farro for a different flavor profile.

How should I store Grilled Corn Orzo Salad with Scallion Dill Dressing?

Store leftover salad in an airtight container in the refrigerator for up to 3 days. For optimal freshness, keep the arugula separate until ready to serve!

Is Grilled Corn Orzo Salad with Scallion Dill Dressing gluten-free?

To make this dish gluten-free, simply replace orzo with gluten-free pasta alternatives. The rest of the ingredients are naturally gluten-free!

Final Thoughts

I hope you find joy in making this Grilled Corn Orzo Salad with Scallion Dill Dressing! It’s not only vibrant and delicious but also a wonderful way to enjoy fresh summer produce. Whether as a side dish or a light main course, this salad is sure to impress. Enjoy every bite and don’t hesitate to share your creations!

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Grilled Corn Orzo Salad with Scallion Dill Dressing

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Celebrate the flavors of summer with this vibrant Grilled Corn Orzo Salad featuring a creamy Scallion Dill Dressing. This colorful dish combines sweet, charred corn and nutrient-rich edamame, all tossed with fresh arugula and a zesty dressing that enhances every bite. Perfect for summer barbecues, potlucks, or as a light dinner option, this salad is not only visually appealing but also packed with wholesome ingredients that your family will love. Easy to prepare and customizable to suit your tastes, it can be enjoyed warm or chilled, making it an ideal choice for any occasion.

• Author: Alex
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Serves 6
• Category: Salad
• Method: Grilling/Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup orzo
• 3 ears of corn, husked
• 1 bunch green scallions
• 12 oz frozen edamame
• 3 cups baby arugula
• 1/4 cup extra virgin olive oil
• Zest and juice of 1 medium lemon
• 1 tbsp white grape juice vinegar
• 1/4 cup fresh dill
• 2 tsp avocado oil
• 5 garlic cloves
• 1 tsp yellow or white miso paste
• 1/4 cup marinated jarred artichoke hearts, roughly chopped
• 1 tbsp fresh oregano leaves
• 1/4–1/2 tsp red pepper flakes (optional)
• Shaved vegan parmesan (optional)

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Instructions

1. Cook the orzo in salted boiling water until al dente. Drain and place in a large bowl.
2. Grill corn on medium heat until charred. Cool and cut kernels off the cob.
3. Sear white parts of scallions and garlic in avocado oil until tender.
4. In a blender, combine sautéed garlic, scallions, lemon zest, juice, vinegar, olive oil, miso paste, and salt; blend until smooth. Stir in fresh dill.
5. In the bowl with orzo, add corn kernels, remaining scallions (sliced), artichokes, edamame, oregano, optional red pepper flakes, and arugula. Pour dressing over salad and toss to combine.
6. Serve immediately warm or chill before serving.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 267
• Sugar: 2g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 0mg