Description
This Grilled Corn Orzo Salad is a vibrant and refreshing summer dish featuring perfectly grilled corn, tender orzo pasta, and a creamy scallion dill dressing. Tossed with edamame, artichoke hearts, and baby arugula, this vegan-friendly salad is a flavorful and satisfying side or plant-based main course that highlights fresh herbs and smoky grilled flavors.
Ingredients
Salad
- 1 cup orzo
- 3 ears of corn, husks removed
- 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 bunch green scallions (about 8 scallions)
- 1 tbsp fresh oregano leaves
- 1/4–1/2 tsp red pepper flakes (optional)
- Shaved vegan parmesan (optional)
Dressing
- 5 garlic cloves
- 2 tsp avocado oil
- Zest and juice of 1 medium lemon
- 1 tbsp white vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp yellow or white miso paste
- 1/4 cup fresh dill, thick stems removed
- Kosher salt, to taste
Instructions
- Cook the Orzo: 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 to cool slightly.
- Grill the Corn: 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 they are charred on all sides. Remove from heat and let cool.
- Sear Scallions and Sauté Garlic: Trim and discard scallion roots. Separate green and white portions; set green aside. Place white scallions on the grill pan and sear 1-2 minutes per side, pressing down gently. Add garlic cloves and avocado oil to one side of the pan and sauté until fragrant and golden, about 2-3 minutes. Remove scallions and garlic to cool.
- Prepare the Dressing: In a blender, combine sautéed garlic, 4 seared white scallions, lemon zest and juice, white vinegar, extra virgin olive oil, miso paste, and 1/2 tsp kosher salt. Blend on high until smooth and creamy. Add fresh dill and blend again until fully incorporated. Adjust salt or acidity to taste.
- Assemble the Salad: Cut grilled corn kernels off the cob. Thinly slice remaining scallion greens and reserved raw scallion greens. Add grilled corn kernels, sliced scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and arugula to the orzo bowl.
- Toss and Serve: Pour dressing over salad and mix thoroughly to coat all ingredients. Taste and adjust seasoning with additional salt or lemon juice if needed. Serve immediately or chill for later use. Optionally, garnish with shaved vegan parmesan before serving for an extra umami punch.
Notes
- Grilling the corn adds a smoky flavor that enhances the salad’s depth—do not skip this step.
- If yellow or white miso paste is unavailable, substitute with a mild soy sauce or leave out, but it adds a nice umami touch.
- Use gluten-free orzo if needed to make this recipe gluten-free.
- This salad can be prepared ahead and chilled; bring to room temperature before serving to best enjoy flavors.
- Adjust red pepper flakes to your spice preference or omit if sensitive to heat.
