If you’re looking for a refreshing and colorful dish that embodies the essence of summer, this Grilled Corn Orzo Salad with Scallion Dill Dressing is just what you need! I absolutely adore this recipe because it’s not only delicious but also incredibly versatile. Whether you’re hosting a family gathering or need a quick meal for busy weeknights, this salad shines in any setting. The combination of grilled corn with the creamy scallion dill dressing creates a flavor explosion that’s hard to resist.
Perfect as a vibrant side dish or a satisfying plant-based main, this salad will quickly become a favorite among friends and family. With its bright colors and delightful textures, it’s sure to impress everyone at your table!
Why You’ll Love This Recipe
- Quick to prepare: You can whip this up in just under an hour, making it perfect for those last-minute dinner plans.
- Loaded with flavor: The grilling brings out the natural sweetness of the corn, while the scallion dill dressing adds a zesty punch.
- Healthy and wholesome: Packed with fresh ingredients like edamame and arugula, it’s nutritious without sacrificing taste.
- Make-ahead friendly: It tastes even better after chilling in the fridge for a few hours, so it’s great for meal prep!
- Customizable: You can easily adapt it based on what you have on hand or your dietary preferences.
Ingredients You’ll Need
To make this delightful Grilled Corn Orzo Salad with Scallion Dill Dressing, you’ll need some simple, wholesome ingredients that are easy to find at your local grocery store. Let’s gather everything you’ll need to bring this dish to life!
- 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 recipe is how flexible it is! You can easily adjust the ingredients based on your preferences or what you have available. Here are some fun variations to try:
- Swap the protein: For added heartiness, consider adding grilled chicken or chickpeas instead of edamame.
- Change up the greens: If arugula isn’t your favorite, feel free to use spinach or kale for a different twist.
- Spice it up: Add diced jalapeños or more red pepper flakes if you love a little heat in your salads.
- Vegan twist: To keep it fully plant-based, skip the shaved vegan parmesan and perhaps add some nutritional yeast for a cheesy flavor.
How to Make Grilled Corn Orzo Salad with Scallion Dill Dressing
Step 1: Cook the Orzo
Bring a medium pot of water to a boil and generously salt it. Cooking the orzo until al dente ensures that it maintains its texture in the salad. Once done, drain the pasta and transfer it to a large mixing bowl where all the magic will happen!
Step 2: Grill the Corn
Heat up a large griddle or grill pan over medium heat. When it’s hot enough, place your ears of corn directly on it. Grill for about 10–12 minutes until you get those lovely char marks all over. This step adds such depth and sweetness to the corn that makes this salad truly special.
Step 3: Sear Scallions and Garlic
Trim off the roots from your scallions and separate them into green tops and white bottoms. Sear those white parts on the grill for about 1–2 minutes while sautéing garlic cloves in avocado oil nearby until they turn fragrant and golden. This process enhances their flavors beautifully.
Step 4: Blend the Dressing
In a blender cup, combine sautéed garlic, four seared scallions (save some for garnish!), lemon zest and juice, vinegar, olive oil, miso paste, and salt. Blend until smooth—this creamy dressing ties everything together! Don’t forget to adjust seasoning according to your taste; this is where personal flair comes into play.
Step 5: Combine All Ingredients
Once your corn has cooled enough to handle, cut off those sweet kernels! Add them along with sliced scallions (both cooked and raw), artichoke hearts, edamame, oregano, optional red pepper flakes if you’re feeling adventurous, and arugula into that bowl with orzo. Pour over that luscious dressing you made earlier—mix well until everything is coated!
Step 6: Serve It Up!
You can choose to serve right away or let it chill in the fridge for later enjoyment. If you’re feeling fancy before serving, sprinkle some shaved vegan parmesan on top for an extra burst of flavor! Enjoy every bite of this vibrant dish!
Pro Tips for Making Grilled Corn Orzo Salad with Scallion Dill Dressing
Making this salad can be a breeze with just a few helpful tips!
- Use fresh corn: Freshly grilled corn adds a sweet, smoky flavor that frozen corn simply can’t replicate. Look for corn that’s in season for the best taste.
- Prep ingredients ahead: Chopping the scallions and artichokes in advance saves time on busy days. You can even cook the orzo and grill the corn the day before to make assembly quick and easy.
- Adjust seasoning to your taste: Everyone’s palate is different! Taste your dressing and salad before serving, and feel free to add more salt, lemon juice, or herbs to suit your preference.
- Experiment with textures: For added crunch, consider tossing in some toasted nuts or seeds. They provide a delightful contrast to the creamy dressing and soft pasta.
- Chill before serving: Allowing the salad to chill for at least 30 minutes enhances the flavors, giving them time to meld together beautifully.
How to Serve Grilled Corn Orzo Salad with Scallion Dill Dressing
This colorful salad not only tastes amazing but looks beautiful on any table. Here are some ideas for presenting it stylishly.
Garnishes
- Chopped fresh herbs: A sprinkle of extra dill or parsley on top adds a pop of color and freshness.
- Lemon wedges: Serving lemon wedges alongside allows guests to add a squeeze of zesty brightness if desired.
- Crushed red pepper: For those who enjoy a bit of heat, offering crushed red pepper flakes provides an optional spicy kick.
Side Dishes
- Grilled Vegetable Skewers: Colorful skewers of seasonal vegetables like bell peppers, zucchini, and mushrooms complement the flavors of the salad perfectly.
- Crispy Roasted Chickpeas: These crunchy bites offer a satisfying texture contrast and are packed with protein, making them an excellent healthy side.
- Quinoa Tabbouleh: This refreshing salad made with parsley, tomatoes, cucumber, and lemon pairs well with the creamy orzo salad while adding more nutrients.
- Garlic Bread: A classic side that never disappoints! The buttery garlic flavor makes it a great accompaniment to soak up any leftover dressing.
Make Ahead and Storage
This Grilled Corn Orzo Salad with Scallion Dill Dressing is perfect for meal prep! You can easily make it ahead of time and store it for later enjoyment.
Storing Leftovers
- Store any leftover salad in an airtight container in the refrigerator.
- It’s best to consume the salad within 3-4 days for optimal freshness.
- If possible, keep the dressing separate until ready to serve to maintain the salad’s texture.
Freezing
- While this salad is best enjoyed fresh, you can freeze it if needed.
- Portion the salad into freezer-safe containers, leaving some space for expansion.
- Thaw in the refrigerator overnight before serving.
Reheating
- For optimal flavor and texture, this salad is best served cold or at room temperature.
- If you prefer to warm it slightly, heat gently in a skillet over low heat, stirring frequently until just warmed through.
FAQs
Can I make Grilled Corn Orzo Salad with Scallion Dill Dressing in advance?
Absolutely! This salad is ideal for meal prep and can be made a day ahead. Just store it in the fridge, and it will taste even better as the flavors meld together.
What can I substitute for orzo in Grilled Corn Orzo Salad with Scallion Dill Dressing?
If you’re looking for alternatives to orzo, consider using quinoa, farro, or any small pasta shape. These options will still complement the salad beautifully!
How long will Grilled Corn Orzo Salad with Scallion Dill Dressing last in the fridge?
When stored properly in an airtight container, this salad will last about 3-4 days in the refrigerator.
Final Thoughts
I hope you find joy in making this Grilled Corn Orzo Salad with Scallion Dill Dressing! It’s a delightful dish that brings together fresh ingredients and vibrant flavors, perfect for any occasion. Enjoy not only the process of creating it but also sharing it with friends and family—it’s sure to be a hit!
Grilled Corn Orzo Salad with Scallion Dill Dressing
Grilled Corn Orzo Salad with Scallion Dill Dressing is the perfect dish to celebrate summer’s vibrant flavors. This colorful salad combines grilled corn, creamy scallion dill dressing, and a medley of fresh ingredients, creating a refreshing and nutritious meal. Whether you’re hosting a gathering or looking for a quick weeknight dinner, this recipe is versatile and easy to prepare. The sweetness of the grilled corn melds beautifully with the zesty dressing, making each bite a delightful experience. Plus, it’s make-ahead friendly—ideal for meal prep! Serve it as a side dish or enjoy it as a satisfying main course; this salad will quickly become a favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling, Boiling
- Cuisine: American
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 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)
Instructions
- Cook the orzo: Boil salted water and cook orzo until al dente. Drain and set aside in a large bowl.
- Grill the corn: Heat a grill pan over medium heat. Grill corn for 10–12 minutes until charred. Let cool, then cut kernels off.
- Sear scallions and garlic: Grill white parts of scallions for 1–2 minutes; sauté garlic in avocado oil until golden.
- Blend the dressing: Combine sautéed garlic, scallions, lemon juice, vinegar, olive oil, miso paste, and salt in a blender; blend until smooth.
- Combine ingredients: Add grilled corn, artichoke hearts, edamame, oregano, arugula, and dressing to the orzo; mix well.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 4g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
