Grilled Corn Orzo Salad with Scallion Dill Dressing

If you’re looking for a refreshingly delicious dish that captures the essence of summer, this Grilled Corn Orzo Salad with Scallion Dill Dressing is just the thing! It’s one of those recipes that brings people together, making it perfect for everything from busy weeknight dinners to festive family gatherings. The combination of sweet grilled corn, tender orzo, and creamy scallion dill dressing creates a flavor explosion that’s hard to resist. Plus, it’s entirely plant-based, making it a crowd-pleaser for everyone at the table!

This salad isn’t just about taste; it’s also about convenience and versatility. You can whip it up in under an hour, and it holds well in the fridge — perfect for meal prep or as a make-ahead option for potlucks.

Ingredients You’ll Need

When it comes to making this delightful salad, the ingredients are simple and wholesome. You’ll appreciate how easily they come together to create a dish that’s both nutritious and full of flavor!

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 things I love most about this Grilled Corn Orzo Salad with Scallion Dill Dressing is its flexibility! You can easily customize it based on what you have on hand or your dietary preferences.

• Swap the protein: Add grilled chicken or chickpeas for an extra protein boost.
• Go spicy: Toss in some diced jalapeños or use spicy miso paste for a kick!
• Change up the greens: Use spinach or kale instead of arugula for a different texture.
• Try different grains: Substitute quinoa or farro for the orzo if you’re craving something new.

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 maintains its texture when mixed with other ingredients. Drain the pasta and transfer it to a large mixing bowl so it can cool slightly while you prepare the rest.

Step 2: Grill the Corn

Heat a large griddle or grill pan over medium heat. Place the ears of corn directly on the pan and grill them for about 10-12 minutes. Turning them frequently will give you that lovely char which adds depth to your salad. Once done, remove from heat and let them cool before slicing off the kernels.

Step 3: Sear Scallions & Garlic

Trim and discard the roots off the scallions, separating the green tops from the white bulbs. Sear the white parts on your griddle until they get nice grill marks—this enhances their flavor beautifully! In that same pan, sauté garlic cloves in avocado oil until fragrant; this step infuses your dressing with wonderful garlicky goodness.

Step 4: Blend Your Dressing

In a blender cup, combine sautéed garlic, four seared scallions, lemon zest and juice, vinegar, olive oil, miso paste, and salt. Blend until smooth — this creamy dressing is what ties all your salad components together! Add fresh dill last and blend again for that aromatic touch.

Step 5: Combine Ingredients

Once your corn has cooled down enough to handle, cut off those sweet kernels and add them along with sliced scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and arugula into your bowl with orzo. Pour that luscious dressing over everything! Mix thoroughly until all ingredients are coated in deliciousness.

Step 6: Serve & Enjoy!

You can serve this salad immediately while it’s still vibrant and fresh or chill it in the refrigerator for later enjoyment. For an extra umami kick before serving, sprinkle with shaved vegan parmesan if desired. Enjoy every bite of this delightful dish!

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

Getting the most out of your grilled corn orzo salad is all about the little details. Here are some handy tips to ensure your dish shines!

• Use fresh ingredients: Fresh corn and herbs make a world of difference in flavor. If you can, opt for seasonal produce to enhance the taste of your salad.

• Don’t skip the miso: Adding miso paste to the dressing not only imparts a rich umami flavor but also makes the dressing creamy without any dairy.

• Chill before serving: Allowing the salad to chill in the fridge for at least 30 minutes lets the flavors meld beautifully, making every bite even more delicious.

• Customize your spice level: If you like a bit of heat, feel free to adjust the amount of red pepper flakes according to your taste preference. It’s a great way to personalize this dish!

• Double the recipe: This salad stores well in the fridge for a few days, making it perfect for meal prep or leftovers. You’ll thank yourself later!

How to Serve Grilled Corn Orzo Salad with Scallion Dill Dressing

Presenting this colorful salad can turn a simple meal into a feast! Here are some ideas on how to serve it up beautifully.

Garnishes

• Fresh herbs: A sprinkle of extra dill or chopped chives adds a burst of freshness right at serving time.
• Lemon wedges: Serving lemon wedges on the side allows everyone to add an extra squeeze of citrus for brightness as desired.
• Toasted nuts: A handful of toasted pine nuts or walnuts can provide a delightful crunch and additional flavor contrast.

Side Dishes

• Grilled Vegetable Skewers: Marinated and grilled vegetables complement the smoky flavor of the corn salad and add more vibrant colors to your plate.
• Crispy Chickpeas: Roasted chickpeas seasoned with spices can add texture and protein, making them an excellent accompaniment.
• Caprese Salad: The fresh mozzarella, tomatoes, and basil create a light, refreshing contrast that pairs beautifully with the creamy orzo salad.
• Garlic Bread: A warm, crusty garlic bread is always a crowd-pleaser and perfect for soaking up any leftover dressing from the salad.

Make Ahead and Storage

This Grilled Corn Orzo Salad with Scallion Dill Dressing is perfect for meal prep, making it easy to enjoy throughout the week. Here’s how to store, freeze, and reheat it.

Storing Leftovers

• Transfer any leftover salad to an airtight container.
• Store in the refrigerator for up to 3 days.
• If storing the dressing separately, combine before serving for optimal freshness.

Freezing

• This salad is best enjoyed fresh but can be frozen if necessary.
• Place the salad in a freezer-safe container, leaving some space for expansion.
• Freeze for up to one month. Thaw in the refrigerator overnight before serving.

Reheating

• If desired, you can gently warm the salad in a microwave or on the stovetop using low heat.
• To refresh the flavors, drizzle a little extra olive oil or lemon juice before serving.

FAQs

Can I use a different grain instead of orzo for this salad?

Absolutely! Feel free to substitute orzo with quinoa, farro, or any other grain you prefer. Just make sure to adjust cooking times accordingly.

How do I make grilled corn orzo salad with scallion dill dressing vegan?

This recipe is already plant-based! Ensure that any optional toppings like vegan parmesan are indeed dairy-free.

What can I add to my grilled corn orzo salad with scallion dill dressing for extra protein?

Adding chickpeas, black beans, or additional edamame would give your salad a protein boost while keeping it delicious and satisfying.

Final Thoughts

I hope you find joy in making this Grilled Corn Orzo Salad with Scallion Dill Dressing! It’s not only vibrant and flavorful but also a fantastic way to celebrate fresh ingredients. Enjoy every bite as you savor the summer vibes and feel free to share your creations with friends and family!