If you’re on the lookout for a vibrant, fresh, and utterly delicious summer dish to wow your friends and family, look no further than this Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe. This salad brings together smoky grilled corn, tender orzo pasta, creamy, herbaceous scallion dill dressing, and a colorful medley of fresh veggies for a dish that’s pleasing to both the eyes and the palate. It’s perfect as a bright side or a satisfying plant-based main, embodying the very best of seasonal flavors with every bite.

Ingredients You’ll Need

Six long green onions are laid out side by side on a dark cooking surface. Each green onion has thin white roots at one end and green leafy tops at the other. The middle parts of the green onions are slightly charred with brown and black grill marks, showing a cooked texture. The green parts have a bit of a charred look but still keep their green color. The cooking surface is smooth and dark, contrasting with the light green and white of the onions. Photo taken with an iphone --ar 4:5 --v 7

The magic of this salad lies in its simplicity; each ingredient is carefully chosen to add its own special note to the final melody of flavors and textures. From the sweet charred corn to the fresh herbs and creamy dressing, every component is essential.

Kosher salt: Enhances all the natural flavors and balances the salad perfectly.
1 cup orzo: Provides a tender, pasta base that soaks up the savory dressing beautifully.
3 ears of corn, husks removed: Grilled for that irresistible smoky sweetness and texture.
1 bunch green scallions (about 8 scallions): Offers freshness and a mild onion flavor, key for the dressing and salad.
2 tsp avocado oil: Used for sautéing and adds a subtle, buttery richness.
5 garlic cloves: Roasted to aromatic perfection, adding depth and warmth.
Zest and juice of 1 medium lemon: Brings brightness and a hint of tang to the dressing.
1 tbsp white vinegar: Adds acidity to balance the creaminess of the dressing.
1/4 cup extra virgin olive oil: Creates a smooth, luscious dressing base.
1 tsp yellow or white miso paste: Adds a subtle umami kick without overpowering.
1/4 cup fresh dill, thick stems removed: The star herb in the dressing providing a fresh, grassy note.
1 tbsp fresh oregano leaves: Adds a hint of peppery earthiness to the salad.
12 oz frozen edamame, thawed or cooked: Contributes a protein boost and lovely bite.
1/3 cup marinated jarred artichoke hearts, roughly chopped: Brings a tangy, tender contrast.
3 cups baby arugula: Peppery greens that perfectly balance the richness.
1/4–1/2 tsp red pepper flakes (optional): For a subtle heat that wakes up the salad.
Shaved vegan parmesan (optional): Adds an umami punch and textural contrast.

How to Make Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe

Step 1: Cook the Orzo

Start by bringing a large pot of water to a rolling boil and generously salting it. This step is crucial to season the pasta from within. Cook the orzo according to package directions until it’s perfectly al dente — tender but still with a slight bite. Once cooked, drain and transfer the orzo to a large mixing bowl where it will mingle with all the other fresh ingredients later on.

Step 2: Grill the Corn

While the orzo cooks, heat a large griddle or grill pan over medium heat. Place the whole ears of corn directly onto the pan, turning occasionally. Grill the corn for about 10 to 12 minutes until you see beautiful char marks on all sides. This smoky touch is what takes the salad from ordinary to extraordinary, offering that delightful depth of flavor. Set the corn aside to cool once grilled.

Step 3: Prepare the Scallions and Garlic

Trim and discard the scallion roots, separating the green tops from the white bottoms. Place the white scallion parts on the hot griddle to sear for 1 to 2 minutes per side, pressing them gently for an even char without burning. On the same pan, add avocado oil and the garlic cloves, sautéing until golden and fragrant, which only takes a few minutes. These caramelized garlic and scallions will become the base of the luscious dressing, so don’t rush this step!

Step 4: Make the Scallion Dill Dressing

Into a blender, combine the sautéed garlic, four of the seared scallions, lemon zest and juice, white vinegar, extra virgin olive oil, miso paste, and a pinch of kosher salt. Blend everything on high speed until silky smooth and creamy. Then add fresh dill to the blender and pulse to incorporate the herbaceous brightness evenly throughout. Give it a quick taste and tweak the salt or acidity as needed to brighten the flavors just right.

Step 5: Assemble the Salad

Once the corn is cool enough to handle, carefully slice the kernels off the cobs. Add these alongside thinly sliced remaining scallions, artichoke hearts, edamame, oregano, baby arugula, and the optional red pepper flakes directly into the bowl with your orzo. Pour over the glorious dressing and toss everything gently until each ingredient is beautifully coated. Taste the salad and adjust with a little more salt or lemon juice if needed for the perfect balance.

How to Serve Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe

The image shows a close-up view of a mixed salad inside a large bowl with a light brown rim. The salad has many layers of ingredients: grilled pieces of yellow corn with some dark char marks, fresh bright green arugula leaves with a slightly rough texture, small pale yellow orzo pasta scattered throughout, light green edamame beans, and thin off-white slices of what looks like almond or cheese. The salad is sprinkled with small red chili flakes and finely chopped herbs, adding specks of red and green all over. The bowl sits on a white marbled textured surface with a beige cloth partly visible near the top left. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this dish even further, top your salad with shaved vegan parmesan for a lovely salty bite and enhanced umami flavor. A sprinkle of freshly cracked black pepper or an extra pinch of dill can also add a fresh finishing touch that makes every forkful sing.

Side Dishes

This salad shines brilliantly alongside grilled veggies, a crisp green salad, or on sunny picnic tables as part of a vibrant spread of summer favorites. It’s also perfect paired with simple grilled tofu or tempeh for a hearty vegan meal that satisfies without feeling heavy.

Creative Ways to Present

For a fun twist, serve this Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe in hollowed-out mini bell peppers or large lettuce leaves as fresh, edible bowls. Alternatively, try layering it in clear glass jars for a beautiful, portable lunch or picnic option that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

This salad keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and flavors. If the salad thickens after chilling due to the dressing, simply toss gently with a little splash of water or olive oil to revive its vibrant texture before serving.

Freezing

Because of the fresh greens and the delicate dressing, freezing is not recommended for this salad. The texture and brightness might suffer, so it’s best enjoyed fresh or refrigerated.

Reheating

If you prefer the salad at room temperature, simply take it out of the fridge about 30 minutes before serving. It’s best not to heat this salad as the orzo and fresh herbs really shine when cool or slightly chilled, maintaining their individual textures.

FAQs

Can I make the scallion dill dressing ahead of time?

Absolutely! The dressing can be prepared up to two days in advance and stored in a sealed container in the refrigerator. Just give it a quick stir or shake before tossing with the salad.

What can I substitute for orzo?

If orzo isn’t available, small pasta shapes like acini di pepe or even couscous work well in this recipe, providing a similar texture and ability to hold the dressing.

Can I use fresh corn instead of frozen edamame?

Yes! Fresh corn kernels add extra sweetness and crunch, complementing the grilled corn nicely. Feel free to swap edamame for extra fresh corn if preferred, or mix both for variety.

Is the salad vegan?

Completely! This Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe is naturally vegan, especially if you skip the optional shaved vegan parmesan or use a plant-based alternative.

How spicy is this salad?

The red pepper flakes are optional and can be adjusted according to your heat preference. If you love a little kick, include them; otherwise, leave them out for a mild, approachable flavor profile.

Final Thoughts

This Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe is one of those dishes that effortlessly brings a fresh, vibrant energy to the table. Whether you’re cooking for a casual weeknight dinner or preparing for a sunny gathering, this salad is your new go-to for plant-based perfection. The interplay of smoky corn, tangy herbs, and creamy dressing is truly something special — trust me, once you try it, you’ll be making it again and again!