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Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe

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4 from 9 reviews

A vibrant and fresh Grilled Corn Orzo Salad featuring sweet charred corn, tender orzo, and a flavorful scallion dill dressing. This light and healthy salad combines grilled and sautéed ingredients with fresh herbs and tangy lemon for a perfect summer side or light meal.

Ingredients

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)

Dressing

  • 2 tsp avocado oil
  • 5 garlic cloves
  • Zest and juice of 1 medium lemon
  • 1 tbsp white 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 it. Cook the orzo according to package instructions until al dente. Drain and transfer to a large mixing bowl.
  2. 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 all sides are charred. Remove from heat and allow to cool.
  3. Sear Scallions and Sauté Garlic: Trim the roots from the scallions and separate the white and green portions. Place the white scallions on the griddle and sear for 1-2 minutes per side, pressing down gently for even cooking. Add garlic cloves and avocado oil to one side of the pan and sauté for 2-3 minutes until fragrant and golden. Remove scallions and garlic and set aside to cool.
  4. Prepare Dressing: In a blender, combine the sautéed garlic, 4 of the seared scallions, lemon zest and juice, white vinegar, extra virgin olive oil, miso paste, and 1/2 teaspoon kosher salt. Blend on high until smooth and creamy. Add fresh dill and blend again until fully incorporated. Adjust seasoning with salt or acidity if needed.
  5. Assemble Salad: Once the corn is cool enough to handle, cut the kernels off the cob. Thinly slice the remaining cooked and raw scallions. In the bowl with orzo, combine corn kernels, scallions, artichoke hearts, edamame, oregano, red pepper flakes if using, and arugula. Pour the dressing over the salad and toss thoroughly until everything is evenly coated. Adjust seasoning with additional salt or lemon juice if desired.
  6. Serve: Serve immediately or chill for later. Optionally, top with shaved vegan parmesan just before serving for an extra layer of umami flavor.

Notes

  • Grilling the corn imparts a smoky flavor that enhances the salad’s freshness.
  • The scallion dill dressing can be made in advance and stored in the refrigerator for up to 3 days.
  • For a nutty flavor, consider adding toasted pine nuts or walnuts as a topping.
  • This salad can be served warm, at room temperature, or chilled as preferred.
  • To make the recipe gluten-free, substitute orzo with gluten-free pasta or quinoa.

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