Introduction
Oh, friends, do you ever get that feeling when the sun starts shining a little brighter and the days get a little longer? It just screams “fresh food” to me! And this Grilled Corn Orzo Salad with Scallion Dill Dressing is the absolute embodiment of summer goodness. It’s the kind of dish that feels special enough for a weekend gathering but is so delightfully easy to whip up on a weeknight. Imagine the sweet, smoky char of grilled corn mingling with tender orzo pasta, all coated in a vibrant, herbaceous dressing. It’s pure sunshine in a bowl, and I can’t wait for you to try it!
Why You’ll Love This Recipe
- Super Speedy: Seriously, this comes together faster than you can say “picnic!”
- Effortlessly Easy: No complicated techniques here, just simple steps for maximum flavor.
- Perfect for Gifting: Pack it up for a potluck or a friend who needs a little culinary cheer.
- A Guaranteed Crowd-Pleaser: Everyone loves these bright, fresh flavors – from picky eaters to seasoned foodies.
Ingredients
Let’s gather our goodies! I’ve listed everything you’ll need, with a little note about why each one is special.
- 1 cup orzo: This little pasta shape is perfect for salads, holding onto all that delicious dressing.
- 3 ears of corn, husks removed: The star of the show! Grilling brings out an incredible sweetness.
- 8 green scallions: They give our dressing a gentle oniony kick without being overpowering.
- 2 teaspoons avocado oil: Just a touch for grilling the corn and getting it nice and toasty.
- 5 cloves garlic: Because, well, garlic makes everything better, right?
- 1 medium lemon, zested and juiced: This brings all the bright, zesty magic to our dressing.
- 1 tablespoon white wine vinegar: A little tang to balance out the richness.
- 1/4 cup extra virgin olive oil: The backbone of any good dressing – use a good quality one!
- 1 teaspoon yellow or white miso paste: This is my secret weapon for an umami boost! It adds such a lovely depth.
- 1/4 cup fresh dill, thick stems removed: Dill and lemon are a match made in heaven.
- 1 tablespoon fresh oregano leaves: For a touch of earthy, aromatic goodness.
- 12 ounces frozen edamame, thawed or cooked: These little green gems add a pop of color and a satisfying bite.
- 1/3 cup marinated jarred artichoke hearts, roughly chopped: A briny, tender delight that adds a gourmet touch.
- 3 cups baby arugula: Its peppery bite is the perfect counterpoint to the sweet corn.
- 1/4 – 1/2 teaspoon red pepper flakes (optional): If you like a little warmth, these are your friends!
- Shaved vegan parmesan (optional): A final flourish for a savory finish.
- Kosher salt: To bring all the flavors together.
How to Make It
Alright, let’s get cooking! This is where the magic happens.
- Cook the Orzo: First things first, let’s get your orzo going. Cook it according to the package directions until it’s nice and tender. Once it’s done, drain it well and set it aside. It’ll be the perfect base for our vibrant salad.
- Grill the Corn: Now, let’s give that corn some love on the grill. Brush those husks with a little avocado oil and grill them until you get those beautiful char marks. Once it’s cooled just enough to handle, carefully cut the kernels off the cobs. That smoky flavor is going to be amazing!
- Whip Up the Dressing: Time for our glorious dressing! Grab your blender or food processor. Toss in your green scallions, the rest of the avocado oil, your garlic cloves, that bright lemon zest and juice, white wine vinegar, extra virgin olive oil, that secret miso paste, fresh dill, oregano, and those red pepper flakes if you’re using them. Blend it all up until it’s smooth and creamy. Give it a taste and season with salt until it’s just perfect. You’ll want to lick the spoon!
- Assemble the Salad: In a big ol’ bowl, combine the cooked orzo, those sweet grilled corn kernels, your thawed edamame, the chopped artichoke hearts, and that lovely baby arugula.
- Dress It Up: Pour that incredible scallion dill dressing all over your salad. Gently toss everything together, making sure every single bite is coated in that zesty goodness.
- The Finishing Touch: If you’re feeling fancy (and I usually am!), sprinkle on some shaved vegan parmesan. It adds a wonderful savory note.
Substitutions & Additions
Don’t be afraid to make this recipe your own! Here are a few ideas to get you started:
- For the Corn: If you can’t grill, no worries! You can absolutely use frozen corn kernels that have been sautéed until lightly browned.
- Add Protein: Toss in some grilled chicken, shrimp, or chickpeas for a heartier meal.
- More Veggies: Diced cucumber, cherry tomatoes, or bell peppers would be delicious additions.
- Different Herbs: Feel free to swap out some of the dill for parsley or even a little mint.
- Nutty Crunch: A handful of toasted slivered almonds or pine nuts would add a lovely texture.
Tips for Success
A few little tricks can make your salad even more delightful:
- Don’t Overcook the Orzo: You want it al dente, not mushy, so it holds its shape in the salad.
- Taste and Adjust: Always taste your dressing and salad before serving. You might want a little more lemon, salt, or even red pepper flakes.
- Prep Ahead: You can cook the orzo and make the dressing a day in advance. Store them separately in the fridge. Just combine everything when you’re ready to serve for the freshest flavor.
- Let it Sit (Optional): While it’s delicious right away, letting the salad sit for about 15-20 minutes after tossing allows the flavors to meld beautifully.
How to Store It
Got leftovers? Lucky you! Store any remaining salad in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. I find the flavors actually get even better on day two!
FAQs
Here are a few quick answers to some common questions:
Can I make this salad ahead of time?
Yes! You can cook the orzo and prepare the dressing up to a day in advance. Store them separately in the refrigerator and then combine and toss with the other ingredients just before serving for the freshest taste and texture.
What if I don’t have a grill for the corn?
No problem at all! You can use frozen corn kernels. Sauté them in a dry skillet over medium-high heat until they are lightly browned and slightly charred, or even just use fresh corn kernels that have been quickly pan-fried.
Is this salad vegan?
Yes, it is! The recipe as written is entirely vegan. The optional vegan parmesan is a great addition, but the salad is wonderful without it too.
Grilled Corn Orzo Salad with Zesty Scallion Dill Dressing
Equipment
- Blender or food processor
- Grill
- bowl large
- Skillet for alternative corn preparation
Ingredients
Main ingredients
- 1 cup orzo Cook according to package directions until al dente.
- 3 ears corn husks removed. Brush with avocado oil and grill until charred. Cut kernels off cobs.
- 12 ounces frozen edamame thawed or cooked
- 1 cup baby arugula
- 1 medium lemon zested and juiced
- 8 green scallions
- 5 cloves garlic
- 1 tablespoon fresh dill thick stems removed
- 1 tablespoon fresh oregano leaves
- 0.33 cup marinated jarred artichoke hearts roughly chopped
- 0.25 teaspoon red pepper flakes optional
- Kosher salt to taste
- shaved vegan parmesan optional
Dressing Ingredients
- 2 teaspoons avocado oil for grilling corn and dressing
- 1 tablespoon white wine vinegar
- 0.25 cup extra virgin olive oil good quality
- 1 teaspoon yellow or white miso paste for umami boost
Instructions
- Cook the orzo according to the package directions until al dente. Drain and set aside.1 cup orzo
- Brush the corn husks with avocado oil and grill until charred. Let cool slightly, then cut kernels off the cobs.1 cup orzo
- In a blender or food processor, combine green scallions, remaining avocado oil, garlic, lemon zest and juice, white wine vinegar, extra virgin olive oil, miso paste, dill, oregano, and red pepper flakes (if using). Blend until smooth. Season with salt to taste.1 cup orzo
- In a large bowl, combine the cooked orzo, grilled corn kernels, thawed edamame, chopped artichoke hearts, and baby arugula.1 cup orzo
- Pour the dressing over the salad and gently toss to combine.
- Sprinkle with shaved vegan parmesan, if desired.1 cup orzo