Grilled Corn Orzo Salad with Scallion Dill Dressing

If you’re looking for a refreshing and vibrant dish to brighten up your summer table, this Grilled Corn Orzo Salad with Scallion Dill Dressing is just the ticket! This delightful salad features sweet grilled corn, tender orzo, and a creamy dressing that ties it all together beautifully. It’s a favorite of mine because it combines simple ingredients into something truly special. Whether you’re enjoying a family BBQ, hosting friends for a casual lunch, or just need a quick and healthy meal during the week, this salad has got you covered!

What makes this recipe even better? It’s super versatile and can be served as a satisfying main course or as an unforgettable side dish. Trust me; once you try it, you’ll want to share it with everyone you know!

Why You’ll Love This Recipe

• Quick and Easy: With just 50 minutes total prep and cook time, you can whip up this salad in no time.
• Flavor Explosion: The combination of grilled corn and scallion dill dressing creates a burst of flavors that will dance on your palate.
• Make-Ahead Friendly: This salad keeps well in the fridge, making it perfect for meal prep or picnics.
• Fresh Ingredients: Packed with wholesome veggies and grains, it’s not only delicious but also nutritious.
• Customizable: Feel free to mix in your favorite ingredients to make it your own!

Ingredients You’ll Need

This Grilled Corn Orzo Salad is made with simple, wholesome ingredients that are easy to find at your local grocery store. Gather these items for a delicious dish that everyone will love!

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

This recipe is wonderfully flexible! You can easily adapt it based on what you have on hand or personal taste preferences.

• Add more veggies: Toss in some diced bell peppers or cherry tomatoes for extra color and crunch.
• Swap the protein: Substitute edamame with chickpeas or black beans for an added protein boost.
• Change the greens: If arugula isn’t your thing, spinach or kale would work beautifully too!
• Dress it differently: Try swapping out the scallion dill dressing for a zesty lemon vinaigrette or tahini dressing.

How to Make Grilled Corn Orzo Salad with Scallion Dill Dressing

Step 1: Cook the Orzo

Start by bringing a medium pot of water to a boil. Generously salt the water before adding 1 cup of orzo. Cooking it until al dente according to package instructions ensures that the pasta maintains its bite and doesn’t turn mushy. Once cooked, drain the pasta and transfer it into a large mixing bowl where all the magic will happen.

Step 2: Grill the Corn

Next, heat up a large griddle or grill pan over medium heat. Place the ears of corn directly on the pan, grilling them for about 10-12 minutes. Keep turning them occasionally with tongs so they get nice char marks on all sides. This step infuses the corn with that smoky flavor we all love! Once done, remove from heat and let them cool.

Step 3: Sear Scallions and Garlic

While your corn is cooling down, trim off the roots from your scallions. Cut away the green part from the white portion. Sear the white parts on the griddle for about 1-2 minutes per side until they’re slightly charred—this adds depth to their flavor! In this same step, add minced garlic cloves along with avocado oil; sauté them until fragrant (about 2-3 minutes). Set everything aside to cool down before moving on.

Step 4: Make the Dressing

In a blender cup, combine sautéed garlic, four seared scallions (the white parts), lemon zest and juice, vinegar, olive oil, miso paste, and half a teaspoon of salt. Blend until smooth! Add in fresh dill last and give it another quick blend until fully incorporated. This creamy dressing brings everything together beautifully—don’t forget to adjust seasoning based on your taste!

Step 5: Combine All Ingredients

Once your corn has cooled enough to handle it comfortably (you don’t want burned fingers!), cut off those lovely kernels from their cobs. Thinly slice any remaining scallions too! Add these along with artichoke hearts, edamame, oregano leaves, optional red pepper flakes if you like some spice, and baby arugula into your bowl of cooked orzo. Drizzle that luscious dressing over everything and mix gently until fully coated—make sure every bite has those fantastic flavors!

Step 6: Serve It Up!

You can serve this refreshing salad immediately as is or chill it in the refrigerator for later—both options are equally delicious! If you’re feeling fancy right before serving time add some shaved vegan parmesan for an extra umami punch that takes this dish over-the-top! Enjoy every bite!

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

To ensure your Grilled Corn Orzo Salad turns out perfectly, consider these helpful tips:

• Use fresh corn: Freshly grilled corn adds a sweet, smoky flavor that frozen corn cannot replicate, enhancing the overall taste of the salad.
• Don’t skip the miso: Adding miso paste to your dressing provides depth and umami, enriching the flavors without overpowering them.
• Chill before serving: Letting the salad chill in the fridge for at least 30 minutes allows the flavors to meld together beautifully, making each bite even more delicious.
• Customize your greens: Feel free to mix in other leafy greens like spinach or kale for added nutrition and texture, giving you a personal touch on the dish.
• Taste as you go: Adjusting salt and acidity during preparation ensures the dressing is balanced and suits your palate perfectly.

How to Serve Grilled Corn Orzo Salad with Scallion Dill Dressing

Presenting your Grilled Corn Orzo Salad can elevate its appeal. Here are some creative ideas for serving:

Garnishes

• Fresh herbs: A sprinkle of finely chopped parsley or cilantro adds a burst of color and freshness.
• Lemon wedges: Serving with lemon wedges allows guests to add a splash of citrus right before eating, brightening the flavors even further.

Side Dishes

• Grilled Vegetable Platter: A mix of seasonal vegetables like zucchini, bell peppers, and eggplant drizzled with olive oil makes a vibrant complement to the salad.
• Quinoa Tabbouleh: This refreshing side dish made with bulgur wheat, cucumber, tomatoes, and parsley pairs well by adding another layer of textures and flavors.
• Crispy Chickpeas: Roasted chickpeas seasoned with spices make for a crunchy snack that balances well with the creamy salad.
• Simple Green Salad: A light green salad dressed with lemon vinaigrette offers a refreshing contrast while keeping your meal healthy and vibrant.

Make Ahead and Storage

This Grilled Corn Orzo Salad with Scallion Dill Dressing is not just delicious; it’s also perfect for meal prep! You can easily make it ahead of time, making your weeknight dinners a breeze.

Storing Leftovers

• Store any leftover salad in an airtight container in the refrigerator.
• It will stay fresh for up to 3 days.
• If possible, keep the dressing separate until you’re ready to serve to maintain freshness.

Freezing

• This salad is best enjoyed fresh, but if you have leftovers you want to freeze, do so without the dressing.
• Place the salad in a freezer-safe container and store it for up to 2 months.
• Thaw in the refrigerator overnight before serving.

Reheating

• To reheat, let the salad come to room temperature or warm gently in a microwave, ensuring not to overheat as it may alter textures.
• If desired, add a splash of lemon juice or extra olive oil for added freshness after reheating.

FAQs

Have questions about this delightful dish? Here are some common inquiries:

Can I make Grilled Corn Orzo Salad with Scallion Dill Dressing ahead of time?

Absolutely! This salad tastes even better after the flavors meld together in the fridge. Just prepare it a few hours or even a day ahead and store it until you’re ready to enjoy.

What can I substitute for orzo in this salad?

If you don’t have orzo on hand, feel free to use other pasta shapes like farro, quinoa, or even couscous. They’ll all work beautifully with the scallion dill dressing!

How long will Grilled Corn Orzo Salad with Scallion Dill Dressing last in the fridge?

When stored properly, this salad will last up to 3 days in the refrigerator. Just be sure to keep any dressing separate until serving for optimal freshness!

Final Thoughts

This Grilled Corn Orzo Salad with Scallion Dill Dressing is truly a celebration of summer flavors! I hope you enjoy making it as much as I do and that it brings joy to your table. Don’t hesitate to share it with family and friends—it’s sure to please everyone!