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Grilled Corn Orzo Salad with Scallion Dill Dressing

Grilled Corn Orzo Salad with Scallion Dill Dressing Bliss

This Grilled Corn Orzo Salad with Scallion Dill Dressing captures the vibrant essence of summer in a bowl, perfect as a main dish or side at gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo substitute with quinoa for a gluten-free option
  • 2 ears Corn fresh is ideal, frozen charred corn works too
  • 2 stalks Scallions consider sautéed shallots as an alternative
  • 1 cup Edamame optional, can swap with fava beans or white beans
  • 1 cup Artichoke Hearts jarred marinated artichokes enhance flavor significantly
  • 2 cups Arugula spinach can be a delightful alternative
For the Dressing
  • 3 tablespoons Oil use avocado oil and extra virgin olive oil
  • 1 Lemon fresh juice and zest
  • 1 tablespoon Herbs (Dill & Oregano) substitute with fresh basil or parsley
  • 1 tablespoon Miso Paste nutritional yeast or Dijon mustard can be used as substitutes
  • 1/4 cup Vegan Parmesan optional, can use nutritional yeast instead

Equipment

  • Grill
  • pot
  • Colander
  • blender
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Cook Orzo: Bring a large pot of salted water to a boil, add orzo and cook for 8-10 minutes until al dente. Drain and allow to cool in a mixing bowl.
  2. Grill Corn: Preheat grill to medium-high. Husk corn and grill for 10-12 minutes, turning until charred. Let cool before cutting kernels off.
  3. Sear Scallions & Garlic: Grill white parts of scallions for 1-2 minutes until tender. Sauté minced garlic in olive oil until golden.
  4. Make Dressing: Blend sautéed garlic, scallions, lemon zest, juice, vinegar, olive oil, and miso paste until smooth. Add dill last.
  5. Assemble Salad: In the bowl with orzo, mix in corn, scallions, artichokes, edamame, and oregano. Fold in arugula, drizzle dressing and toss.
  6. Serve/Store: Serve fresh or refrigerate for up to 4 days. Store in an airtight container. Optionally, sprinkle with vegan parmesan before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 200mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 20IUVitamin C: 40mgCalcium: 6mgIron: 10mg

Notes

For best flavor, season the boiling water and use fresh corn. Customize the dressing as desired.

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