Name: Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 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); Kosher salt (to taste and 1/2 tsp in dressing); 2 tsp avocado oil; 5 garlic cloves; Zest and juice of 1 medium lemon; 1 tbsp white wine vinegar; 1/4 cup extra virgin olive oil; 1 tsp yellow or white miso paste; 1/4 cup fresh dill, thick stems removed

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Introduction

This Grilled Corn Orzo Salad with Scallion Dill Dressing is a fresh and vibrant dish perfect for warm-weather meals. Combining smoky grilled corn with a creamy, herb-packed dressing, it’s both satisfying and light. It works wonderfully as a side or a stand-alone vegetarian main.

A white deep plate holds a colorful salad made of several layers: the bottom layer has small, pale yellow orzo pasta mixed with bright green edamame beans, the middle layer features grilled corn pieces with charred, golden brown marks, and the top layer is scattered with fresh, dark green arugula leaves and thin, white shaved cheese slices. The salad appears lightly dressed with a green herb dressing that adds a glossy texture and small herbs are sprinkled throughout, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 wine 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)

Instructions

Step 1: Bring a medium pot of water to a boil and generously salt it. Cook the orzo until al dente according to package instructions. Drain and transfer to a large mixing bowl.
Step 2: 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 until charred on all sides. Remove and set aside to cool.
Step 3: Trim and discard scallion roots. Separate green and white parts. Place the white scallions on the griddle to sear for 1-2 minutes per side, pressing gently to ensure even cooking. Add garlic cloves and avocado oil to one side of the pan and sauté until fragrant and golden, about 2-3 minutes. Set scallions and garlic aside to cool.
Step 4: In a blender, combine sautéed garlic, 4 seared scallions, lemon zest and juice, vinegar, olive oil, miso paste, and 1/2 tsp salt. Blend until smooth and creamy. Add dill and blend again until fully incorporated. Taste and adjust salt or acidity as needed.
Step 5: Once cooled, cut grilled corn kernels off the cob. Thinly slice the remaining scallions. Add corn, scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and arugula to the orzo bowl. Pour dressing over and mix well until evenly coated. Adjust seasoning with salt or lemon juice if desired.
Step 6: Serve immediately or chill before serving. Optionally, top with shaved vegan parmesan for extra umami flavor.

Tips & Variations

For a nuttier flavor, toast the orzo briefly before boiling.
Substitute edamame with chickpeas for a different texture.
If you don’t have a grill pan, roast the corn under a broiler or use fresh raw corn kernels for a lighter taste.
Add chopped fresh parsley or basil for additional herbaceous notes.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld nicely, but the arugula may soften over time. Reheat orzo separately if preferred warm, then toss with fresh greens and dressing before serving.

How to Serve

A close-up of a large bowl filled with a colorful salad made of several layers: the base layer has small, white, rice-shaped orzo pasta mixed with bright green arugula leaves scattered throughout. On top, there are pieces of charred yellow corn with some black grill marks, adding texture and color contrast. Light green edamame beans and thin slices of pale artichoke hearts are mixed evenly, giving a mix of textures and soft colors. The salad is sprinkled with red chili flakes and green herbs, adding a touch of seasoning. The bowl itself has a soft beige tone with a darker rim and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, this salad is vegan as is, especially if you omit the optional shaved vegan parmesan or use a plant-based alternative.

Can I prepare the dressing ahead of time?

Absolutely. The scallion dill dressing can be made a day ahead and stored in the fridge. Bring it to room temperature and whisk before tossing with the salad for best flavor and texture.