Grilled Corn Orzo Salad with Scallion Dill Dressing
Ingredients
- kosher salt
- 1 corzo
- 3 earscorn
husks removed
- 1 bunchgreen scallions
about 8 scallions
- 2 tspavocado oil
- 5garlic cloves
- zest and juice of 1 medium lemon
- 1 tbspwhite wine vinegar
- ¼ cextra virgin olive oil
- 1 tspyellow or white miso paste
- ¼ cfresh dill
thick stems removed
- 1 tbspfresh oregano leaves
- 12 ozfrozen edamame
thawed or cooked according to package instructions
- ⅓ cmarinated jarred artichoke hearts
roughly chopped
- 3 cbaby arugula
- ¼ tspred pepper flakes
optional
- shaved vegan parmesan
optional
Directions
- 1
Bring a medium pot of water to a boil and generously salt the water. Cook the orzo until al dente according to package instructions. Drain the pasta, then transfer to a large mixing bowl.
- 2
Heat a large griddle or grill pan over medium heat. When hot, place the ears of corn directly on the pan and grill for about 10-12 minutes, turning the corn with tongs occasionally until the corn gets some char on all sides. Remove from heat and set aside to cool.
- 3
Trim and discard the roots off the scallions, then cut the green portion of the scallions away from the white and set aside. Place the remaining white portion of the scallions onto the griddle to sear for 1-2 minutes on both sides, pressing down gently with a grill press or spatula to evenly sear. As the scallions are cooking, add the garlic cloves and avocado oil to one side of the pan and sauté until fragrant and golden, about 2-3 minutes. Set the scallions and garlic aside to cool.
- 4
To a blender cup, add the sautéed garlic, 4 of the seared scallions, lemon zest and juice, vinegar, extra virgin olive oil, miso paste, and 1/2 tsp salt. Blend on high until smooth and creamy. Add the dill, and blend again until fully incorporated. Taste and adjust salt or acidity as needed.
- 5
Once your corn is cool to handle, cut the kernels off the cob, then thinly slice the remaining cooked and raw scallions. Add the corn, scallions, artichoke hearts, edamame, oregano, red pepper (if using), and arugula to the bowl of orzo. Pour the dressing overtop, then give everything a mix until fully coated. Taste and adjust seasoning with more salt or lemon juice as desired.
- 6
Serve immediately or chill for later. Optionally, top with shaved vegan parmesan just before serving for extra umami flavor.
Grilled Corn Orzo Salad with Scallion Dill Dressing
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About this Recipe
Looking for the perfect summer dish that's both light and incredibly satisfying? This Grilled Corn Orzo Salad with Scallion Dill Dressing is your answer, offering a vibrant burst of flavor that's ideal as a refreshing side or a hearty plant-based main.
What makes this orzo salad truly exceptional is the dynamic interplay of flavors and textures. Sweet, smoky grilled corn pairs beautifully with the creamy, bright notes of our scallion dill dressing, which gets its depth from fresh herbs, lemon, and a secret touch of miso paste. This combination transforms simple ingredients into a sophisticated yet approachable dish.
Prepare for a delightful medley of tastes and sensations. You'll find tender orzo pasta providing a comforting base, punctuated by the juicy pop of sweet grilled corn kernels. The dressing coats every element with a rich, herbaceous creaminess, brightened by lemon zest and the subtle tang of white wine vinegar. Added textures come from savory edamame and tangy marinated artichoke hearts, all balanced by the fresh peppery bite of baby arugula. It’s a wonderfully balanced and exciting salad experience.
This salad is beautifully adaptable to your preferences. If you enjoy a bit of warmth, feel free to increase the red pepper flakes to your liking for an extra kick. For those who appreciate a rich, savory finish, a generous shaving of vegan parmesan adds a wonderful umami depth right before serving, enhancing the overall flavor profile. You can also adjust the balance of fresh herbs like dill and oregano to suit your palate.
This Grilled Corn Orzo Salad is an absolute showstopper for summer barbecues, potlucks, or as a vibrant, satisfying weeknight meal. Serve it chilled, allowing the flavors to meld beautifully, alongside your favorite grilled proteins or as a complete meal on its own.