If you’re looking for a vibrant and delicious dish that captures the essence of summer, then this Grilled Corn Orzo Salad with Scallion Dill Dressing is just what you need! It’s one of those recipes that never fails to impress, whether you’re serving it at a family gathering or whipping it up on a busy weeknight. The combination of grilled corn, creamy dressing, and fresh herbs makes it a favorite in my house, and I know it will be in yours too!
This salad is not only packed with flavor but also incredibly versatile. It can stand alone as a filling plant-based main dish or serve as a refreshing side to complement any meal. Plus, it’s easy to prepare and perfect for meal prep — just make it ahead of time and enjoy it throughout the week!
Why You’ll Love This Recipe
- Quick and Easy: With a total prep and cook time of just 50 minutes, you’ll have this delicious dish ready in no time!
- Fresh Ingredients: Utilizing wholesome ingredients like corn, scallions, and dill brings out the best flavors of summer.
- Make-Ahead Friendly: This salad stores well in the fridge, making it great for lunches or light dinners throughout the week.
- Customizable: You can easily add your favorite proteins or vegetables to make this salad your own.
- Vegan-Friendly: The creamy dressing is made without animal products, making it suitable for everyone.
Ingredients You’ll Need
For this delightful salad, you’ll find that the ingredients are simple yet packed with flavor. Each component plays an important role in creating that creamy scallion dill dressing while highlighting the sweet grilled corn.
- 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 best things about this Grilled Corn Orzo Salad is its flexibility! You can easily adapt it to suit your tastes or whatever you have on hand.
- Add a Protein Boost: Toss in some cooked chickpeas or grilled tofu for an extra punch of protein.
- Switch Up the Greens: Try using spinach or kale instead of arugula for different flavor profiles.
- Make it Spicy: Add diced jalapeños or more red pepper flakes if you like some heat in your salad.
- Explore Different Grains: Substitute the orzo with quinoa or farro for a fun twist on texture.
How to Make Grilled Corn Orzo Salad with Scallion Dill Dressing
Step 1: Cook the Orzo
Begin by bringing a medium pot of water to a boil. Be sure to generously salt the water — this will help flavor the pasta as it cooks. Cook the orzo until al dente according to package instructions. Once done, drain the pasta and transfer it into a large mixing bowl. This initial step sets the base for your flavorful salad!
Step 2: Grill the Corn
Next, heat up a large griddle or grill pan over medium heat. When hot, place your ears of corn directly on the pan. Grill them for about 10–12 minutes while turning occasionally until they get nice char marks on all sides. Removing them from heat and letting them cool brings out their natural sweetness.
Step 3: Sear Scallions and Garlic
While your corn is cooling down, trim off the roots from the scallions. Cut away the green tops from the white parts; set them aside for later. Place these white portions onto your heated griddle and sear them for about 1–2 minutes on both sides until they soften slightly. Add minced garlic along with avocado oil on one side of the pan and sauté until fragrant — this infuses flavor into your dressing!
Step 4: Blend Your Dressing
In a blender cup, combine your sautéed garlic and four pieces of seared scallions with lemon zest and juice, vinegar, extra virgin olive oil, miso paste, and half a teaspoon of salt. Blend everything until smooth — this creates that rich and creamy dressing that ties all flavors together beautifully! Don’t forget to taste test before proceeding; adjust seasoning as needed.
Step 5: Combine Ingredients
Once your corn has cooled down enough to handle, cut off those juicy kernels from the cob. Thinly slice up any remaining raw scallions too! In your bowl with orzo, add in corn kernels along with sliced scallions, artichoke hearts, cooked edamame, fresh oregano leaves, optional red pepper flakes if desired, and baby arugula. Pour your luscious dressing over everything before gently tossing until well mixed.
Step 6: Serve & Enjoy!
You can serve this salad immediately while it’s fresh but don’t hesitate to chill it in the fridge if you prefer cold salads! To take it up another notch just before serving — sprinkle some shaved vegan parmesan over top for an added umami kick! Enjoy every bite of this delightful Grilled Corn Orzo Salad with Scallion Dill Dressing!
Pro Tips for Making Grilled Corn Orzo Salad with Scallion Dill Dressing
To ensure your Grilled Corn Orzo Salad turns out perfectly, keep these helpful tips in mind!
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Use fresh corn: Grilling fresh corn on the cob adds a smoky sweetness that frozen corn just can’t replicate. The charred flavor enhances the overall taste of the salad.
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Don’t overcook the orzo: Cooking the orzo until it’s al dente prevents it from becoming mushy when mixed with the dressing and other ingredients, maintaining a perfect texture throughout.
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Customize the dressing: Feel free to adjust the acidity or salt in your dressing according to your personal taste. A little extra lemon juice can brighten up the flavors even more!
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Let it chill: Allowing the salad to sit in the fridge for at least 30 minutes before serving lets the flavors meld beautifully, making each bite more flavorful.
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Add protein: If you want to make this dish even heartier, consider adding grilled chicken, chickpeas, or roasted tofu for an extra boost of protein.
How to Serve Grilled Corn Orzo Salad with Scallion Dill Dressing
This vibrant salad is not only delicious but also visually stunning. Here are some ideas on how to present it beautifully!
Garnishes
- Fresh herbs: Sprinkle additional chopped dill or parsley on top for a pop of color and freshness.
- Lemon wedges: Serve with lemon wedges on the side for guests to add a splash of citrus if desired.
- Vegan parmesan: A light dusting of shaved vegan parmesan adds a nice touch and enhances umami flavors.
Side Dishes
- Grilled vegetables: Seasonal grilled veggies like zucchini, bell peppers, and eggplant complement this salad perfectly and add more vibrant colors to your meal.
- Mediterranean quinoa: A refreshing quinoa salad with cucumber, tomato, and olives works well alongside as a nutritious option.
- Chickpea stew: A hearty chickpea stew offers warm comfort and pairs nicely with the coolness of the orzo salad.
- Garlic bread: Crispy garlic bread serves as a delightful accompaniment, perfect for scooping up every last bit of that creamy dressing!
Make Ahead and Storage
This Grilled Corn Orzo Salad with Scallion Dill Dressing is perfect for meal prep! It keeps well in the fridge, making it a great option for quick lunches or easy dinners throughout the week.
Storing Leftovers
- Store any leftovers in an airtight container in the refrigerator.
- This salad can be kept for up to 3 days, although the flavors will continue to meld and deepen as it sits.
- For best results, consume within 2 days for optimal freshness.
Freezing
- Freezing this salad is not recommended due to the texture of the fresh ingredients.
- If you wish to freeze portions, consider freezing only the orzo and corn mixture without the dressing.
Reheating
- If desired, you can gently reheat the orzo mixture in a microwave-safe bowl.
- Add a splash of water or vegetable broth before microwaving to keep it moist.
- Enjoy cold directly from the fridge for a refreshing taste!
FAQs
Can I make Grilled Corn Orzo Salad with Scallion Dill Dressing ahead of time?
Absolutely! This salad can be made a day in advance. Just store it in an airtight container in the refrigerator, and enjoy it chilled or at room temperature.
What can I substitute for orzo in Grilled Corn Orzo Salad with Scallion Dill Dressing?
If you don’t have orzo, feel free to substitute it with other small pasta shapes such as couscous, quinoa, or even whole-grain pasta. Each will add its unique flavor and texture!
Is this recipe suitable for meal prep?
Yes! The Grilled Corn Orzo Salad is excellent for meal prep. It stores well in the fridge and makes for a healthy lunch option when you’re on-the-go.
Final Thoughts
I truly hope you enjoy making this Grilled Corn Orzo Salad with Scallion Dill Dressing as much as I do! It’s vibrant, delicious, and perfect for any occasion—whether it’s a summer picnic or a cozy dinner at home. Don’t hesitate to get creative with your ingredients and make this recipe your own. Happy cooking!
Grilled Corn Orzo Salad with Scallion Dill Dressing
Grilled Corn Orzo Salad with Scallion Dill Dressing is a vibrant and satisfying dish perfect for summer gatherings or quick weeknight dinners. Featuring sweet grilled corn, creamy scallion dill dressing, and fresh herbs, this salad is not only delicious but also versatile. It can stand alone as a filling plant-based main dish or complement any meal as a refreshing side. Easy to prepare and great for meal prep, you can whip it up ahead of time to enjoy throughout the week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
- 1 cup orzo
- 3 ears of corn, grilled
- 1 bunch green scallions
- 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
- 12 oz frozen edamame, thawed
- 3 cups baby arugula
Instructions
- Cook orzo in salted boiling water until al dente. Drain and place in a large bowl.
- Grill corn for 10–12 minutes until charred; let cool and cut kernels off the cob.
- Sear the white parts of scallions for 1–2 minutes, adding minced garlic to sauté until fragrant.
- Blend seared scallions, garlic, lemon zest and juice, vinegar, olive oil, miso paste, and salt until smooth.
- In the bowl with orzo, add corn kernels, sliced scallions, edamame, dill, arugula, and dressing; toss gently to combine.
- Serve immediately or chill before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
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